Cabbage Pico de Gallo Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 6, 2015
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.
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Cooking Level: Expert

Living In: Pearce, Arizona, USA

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Reviewed: Apr. 4, 2014
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.
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Cooking Level: Intermediate



 
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