This is as good as our local Mexican place. The only 2 things I changed (other than scaling down to 24 servings since I don't can) was that I used fresh garlic (Alton Brown said garlic powder cannot develop in the presence of acid?) and I put in some honey because it was bitter (perhaps because I didn't seed the jalapenos?). Absolutely top notch.

Reviewed On: Feb. 2, 2009

Perfection. Made exactly as stated.

Reviewed On: Dec. 26, 2008

This is something that I had never eaten, much less cooked, but I was looking for a veggie that could simmer on the stove while I cooked the rest of Christmas dinner and I loooove vinegar, so I went with this. I was amazed that the cabbage didn't get all wilty after all that simmering and the tart flavor was nice. It was also really pretty and a nice balance to all the heavy stuff. The guests liked it too.

Reviewed On: Dec. 26, 2008