| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Caribbean |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
(1/2 kilo) of purple cabbage; finely chopped (and/or radicchio) |
| 5 |
|
Red habanero; (or 10-12 red jalapeño) peppers, not seeded and minced, up to 6 |
| 1 |
lg |
Purple onion; finely chopped |
| 6 |
lg |
Cloves of garlic; finely minced, up to 7 |
| 6 |
|
Round red radishes; grated |
| 2 |
tb |
Minced cilantro |
| 1/2 |
c |
Lime juice; (about 6-8 limes) |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Cumin |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Mix all of the ingredients together in a large bowl. It is better to
mix the vegetables together first before adding the lime juice and
seasonings. Stir thoroughly. Taste and adjust the seasonings as
desired. Place this hot cabbage slaw in a quart (liter) jar, pack it
down, cover and store in the refrigerator, preferably for several
days before serving. Occasionally, open the jar and stir to remix the
flavors, before packing it down again. Serve as a side-dish relish
with other foods, or add it to sandwiches for extra flavor.
Note : If you do not like your foods this hot (and this one is hot!),
you can always decrease the amount of peppers that you include. If
you are daring enough to use this number of habaneros, be careful how
you handle them and wash your hands thoroughly after you do so. Or
you'll be sorry! :-D The habanero or "Scotch bonnet" pepper
originated in the Caribbean. This is an authentic recipe.
Posted to CHILE-HEADS DIGEST by "R.Solarion - Apollonius.Net"
<damis@apollonius.net> on Nov 1, 1999, converted by MM_Buster v2.0l.
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