It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.
Wow, I could eat the entire bowl. This is that good. Such a versatile recipe that the heat and lime juice can be adjusted to your liking. Definitely a keeper! Thank you mommy for such a great recipe.
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Wow, I could eat the entire bowl. This is that good. Such a versatile recipe that the heat and lime juice can be adjusted to your liking. Definitely a keeper! Thank you mommy for such a great recipe.
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Nice change to traditional non-creamy coleslaw. I would have given 5 stars but we all found the lime too overpowering. I had to add a little agave to balance it out. Still a really nice slaw. Served with Mexican pulled pork from this site. Nice pair. Thanks mommy.
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This was great! Made as is. The La Costena pickled jalepenos were spot on. We made a huge batch for football on sunday. Originally it was just supposed to be a chips and salsa substitute but it was so tasty that we also added it as a topping to another authentic spanish rice recipe and then mixed into carnitas burritos the next day. i will definitely make it again just the way the recipe calls for.
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Very close to the one we recently enjoyed in a mexican restaurant with chips. We halved the recipe for the 2 of us and used it to top our tacos. Very different and fresh. Still had some left that I will ude as a side ( like coleslaw) tonight.
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I made this salsa that we even ate as a slaw. The adjustment I made was frozen Green Chili. Frozen green chili allowed me to have control of the level of heat. I only added the cabbage tomatoes red onions cilantro lemon (we prefer lemon over lime) salt and pepper. It was simple. It made a lot but didn't last long. My family chowed down on it. Some added season salt and garlic powder. My mother in law ate it as it was and LOVED it!
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I ran out of chili powder and cayenne (WHO DOES THAT) and used only about 4 tablespoons of lime juice but the recipe still turned out really really yummy! Added a great flavor as a topping to our carne asada.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow, I could eat the entire bowl. This is that good. Such a versatile recipe that the heat and lime juice can be adjusted to your liking. Definitely a keeper! Thank you mommy for such a great recipe.
Nice change to traditional non-creamy coleslaw. I would have given 5 stars but we all found the lime too overpowering. I had to add a little agave to balance it out. Still a really nice slaw. Served with Mexican pulled pork from this site. Nice pair. Thanks mommy.
This was great! Made as is. The La Costena pickled jalepenos were spot on. We made a huge batch for football on sunday. Originally it was just supposed to be a chips and salsa substitute but it was so tasty that we also added it as a topping to another authentic spanish rice recipe and then mixed into carnitas burritos the next day. i will definitely make it again just the way the recipe calls for.
Very close to the one we recently enjoyed in a mexican restaurant with chips. We halved the recipe for the 2 of us and used it to top our tacos. Very different and fresh. Still had some left that I will ude as a side ( like coleslaw) tonight.
I made this salsa that we even ate as a slaw. The adjustment I made was frozen Green Chili. Frozen green chili allowed me to have control of the level of heat. I only added the cabbage tomatoes red onions cilantro lemon (we prefer lemon over lime) salt and pepper. It was simple. It made a lot but didn't last long. My family chowed down on it. Some added season salt and garlic powder. My mother in law ate it as it was and LOVED it!
I ran out of chili powder and cayenne (WHO DOES THAT) and used only about 4 tablespoons of lime juice but the recipe still turned out really really yummy! Added a great flavor as a topping to our carne asada.