Recipe by Josh
"A cabbage-based pico de gallo."
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1 medium head
Roma (plum) tomatoes, diced
red onion, diced
yellow onion, diced
jalapeno peppers, diced
The only complaint I have is that "a bunch of cilantro" is hard to gauge and it's such a pronounced flavor you need to use your own judgement. I quartered the recipe and it made plenty, probably 3-4 cups. I looked around for references because when I got done chopping the leaves I had about 2-3 times what I thought would be reasonable. I used 1/2 cup chopped leaves and any more would have been too much for us in this scaled down version. I also had a large jalapeno(3.5" long and not skinny). The two offset nicely and it wasn't too hot at all. Maybe the jalapeno was on the milder side. I did not have red onion and so I used all yellow.
This was outstanding, even scaling it down to serve just the two of us. Used Napa cabbage instead of green; just judged the amount nof everything by taste. But the flavors as combined worked well together. Thanks, Josh, for a good alternative to regular tomato salsa.
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Pico de Gallo
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 2
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