Ingredients
- 1 (2- to 2 1/2-lb) red cabbage, cored and finely shredded
- 1 large carrot, finely shredded
- 1 large red onion, halved lengthwise and thinly sliced
- 1 to 2 fresh jalapeños, stemmed, seeded, and minced
- 2 Turkish bay leaves or 1 California
- 1 cup red-wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cup beet juice from a can or jar of beets (not pickled; optional)
- 1/4 cup finely chopped cilantro
- 5 tablespoons grated brown loaf sugar (piloncillo or panela) or 1/4 cup packed dark brown sugar
- 2 teaspoons grated orange zest
- 1/8 teaspoon ground allspice
- 1 tablespoon cumin seeds, toasted (see Tips)
Description
A Popular Central American Table Condiment Is Delicious Piled On Top Of Tamales And Enchiladas. Beet Juice Augments The Color Even More.
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