Spicy Tomato Salsa and Tangy Cabbage Slaw
By Emma
Certified Culinary Professional
•
Recipe tested & approved
An altered version of salsa roja and curtido with reduced quantities by about 30%. Replaces chicken broth with vegetable broth and jalapeño with serrano pepper for a sharper heat. Adds a hint of smoked paprika in salsa and a squeeze of lime in slaw. Salsa simmers slightly longer for deeper flavor. Slaw macerates a bit longer for crunch and zest balance.
Prep:
20 min
Cook:
15 min
Total:
35 min
Servings:
6 servings
#Latin American
#vegan
#salsa
#healthy
#sidedish
Tomatoes turned spicy, onions blur into background heat. Broth changed from chicken to veggie, lighter and earthier. Serrano pepper kicks in sharper than jalapeño, louder bite. Paprika smokey whispers behind chili. Slaw shaved fine, cabbage crisp, carrot sweet but less vivid, sour punch from cider vinegar toned down to half volume. Lime juice mingles in, zesty brushstroke across the palette. Macerated longer, crunch softens slightly, acidity balanced by fresh pepper heat. Salsa simmers longer, thickening slowly, flavors mashing deeper, merging. Leftover chance held toned, unopened for days. A tangy, smoky, spicy contrast. Capsaicin hits upfront, then citrus brightens. Mouth’s looking for bites of texture in slaw, sauce slick on the tongue. The work of seconds, but layered. Crispness, warmth, acidity. Salsa red and smoking gently, slaw light and biting, both waiting. Layers unimposing but firm. Behind the cook’s eye, two sauces provocative companions for galette filling.
Ingredients
Spicy tomato salsa
- 175 ml vegetable broth
- 1 can 280 ml diced tomatoes
- 1/2 small onion, diced
- 3 ml ground cumin
- 3 ml dried oregano
- 3 ml garlic powder
- 3 ml crushed red chili flakes
- 2 ml smoked paprika
- salt and black pepper to taste
Tangy cabbage slaw (dulce curtido)
- 180 g finely shredded green cabbage
- 2/3 medium carrot, grated
- 90 ml apple cider vinegar
- 90 ml water
- 1/3 serrano chili, seeded and finely chopped
- 1.5 ml ground cumin
- 1.5 ml garlic powder
- juice of 1/2 lime
- salt and pepper to taste
About the ingredients
Reduced quantities by about 30% for less bulk, easier scaling. Vegetables and liquids lowered accordingly. Chicken broth swapped for vegetable broth to make sauce vegan-friendly and add earthier base note. Jalapeño replaced by serrano pepper for slightly fiercer heat and a cleaner crispness. Smoked paprika added to sauce for complexity—no extra spices needed, just balance. Lime juice brightens the curtido, a twist from original, lifting the acidity nicely. Cabbage and carrot amounts reduced proportionally to liquid volumes, preserving texture balance. Vinegar reduced to soften harshness but keep tang. Water adjusted similarly for proper pickle effect. Garlic powder and cumin decreased somewhat to match smaller batch, keeping seasoning tight but not overpowering. Overall rework keeps ingredients simple yet layered, allowing base flavors to shine without dairy, nuts, gluten, or eggs.
Method
Spicy tomato salsa
- 1. Blend broth, tomatoes, onion, cumin, oregano, garlic powder, chili flakes, smoked paprika. Puree till nearly smooth.
- 2. Pour into small pot. Bring to boil, then reduce heat. Simmer uncovered for 10 minutes, stirring often. Sauce thickens lightly.
- 3. Season with salt and pepper. Remove from heat and let cool to warm.
Tangy cabbage slaw
- 4. Toss cabbage, carrot, vinegar, water, serrano, cumin, garlic powder, lime juice in bowl. Salt and pepper well.
- 5. Press mixture lightly to combine. Leave to marinate in fridge minimum 20 minutes or longer for crunch and flavor to meld.
- 6. Before serving, stir slaw again. Bring both salsa and slaw to room temp about 15 minutes if chilled.
- 7. Store leftovers in sealed containers in fridge up to 1 week.
Cooking tips
Start by pureeing the salsa ingredients. Longer simmer, approximately 10 minutes, softens acid and melds spices. Keep stirring to avoid scorch, simmer uncovered so water reduces mildly and sauce thickens just right. Season well near end—salt and pepper adjust to personal taste, never skip this. Let sauce cool to warm, not hot; better flavor and safer to layer later. For curtido, mix cabbage, carrot, liquids, pepper, and spices in bowl. Lime juice last to preserve freshness. After tossing, press lightly with spoon or hands, help release juices and coat vegetables evenly. Fridge maceration minimum 20 minutes unlocks flavors and softens crispness slightly but not limp. Before serving, remix to redistribute marinade. Salsa and slaw reach best texture and warmth after 15 minutes at room temperature, bring out maximum flavors. Store in airtight containers in fridge; both last about a week. Good for make-ahead, saves time. Use clean utensils to avoid contamination. Adapt seasonings as needed; spicy depends on pepper heat level. A bit of extra vinegar or lime juice can balance heavier batches. Less is more when working with pickled slaw.
Chef's notes
- 💡 Use fresh ingredients. Tomatoes should be firm, not mushy. Serrano pepper should have bright color. Freshness boosts heat and flavor. Prep ingredients first. Ready to go.
- 💡 Adjust spice levels. Taste as you go. Start small with chili flakes. Increase gradually if needed. Control heat easily. Balance with lime juice. Too hot? Add more vinegar.
- 💡 Let salsa cool slightly before serving. Enhances flavor development. Warm salsa has deeper taste. Refrigeration firms up slaw texture. Tasteful crunch is vital.
- 💡 Mix slaw thoroughly, then let it rest. The longer slaw sits, the more flavors meld. Maceration is key. Use a spoon to press down vegetables. This helps release juices.
- 💡 Check seasoning carefully. Salt enhances overall taste. Adjust pepper just right. If flavor missed, no worries, strive for balance. Touch of sweetness can elevate vinegar taste.
Common questions
How long can I store these?
Salsa and slaw stay good up to a week. Keep them in airtight containers. Fridge does the job. Check for freshness before use. Change colors? Toss it.
Can I use other peppers?
Absolutely swap them. Jalapeño works if you like milder. Consider poblano too for a twist. Just remember to adjust heat levels. Control is key.
What if the slaw is too sour?
Add a little honey or sugar to balance. It softens acidity. Acid overload can happen. Adjusting requires tasting. Get it right over time.
Could I make it in advance?
Yes, make the day before. Flavors deepen overnight. Salsa tastes even better next day. Keep slaw in fridge. Just remix before serving.
