This salsa will get better overnight as flavors meld, delicious for a dip or side salad, or served on top of an entree. Makes enough for a big party, 14-16 servings.
Ingredients
1head green cabbage, shredded
4ripe tomatoes, I used grape, coarsely chopped
2green onion, finely chopped
1small white onion, coarsely chopped
1small red onion, coarsely chopped
2bunches cilantro, coarsely chopped
24 oz.cans jalapenos, chopped, do not drain
¼cupolive oil
3Tbsp.rice vinegar
Kosher salt
Fresh ground black pepper
1tsp.garlic powder
2tsp.cumin
Instructions
Finely chop and toss all vegetables; mix together in a large bowl. Add the canned jalapenos, oil, rice vinegar, and seasoning; toss again. Salt and pepper to taste.
Let stand 30 minutes and enjoy with tortilla chips, on top of an entree, or as a side salad.