Curtido & Salsa Roja

1/2 head of cabbage 

1 giant jalapeño (or 2 normal jalapeños) 

1/2 an onion 

1 medium carrots 

1 tsp of salt 

1/2 tsp of pepper 

3-5 sticks of thyme 

3 tbsp of white vinegar 

Salsa:

1lb of tomato’s

1 small yellow onion 

1 tsp of salt 

Cilantro to garnish 

1)Thinly slice the cabbage, onions, jalapeños and shred the carrot. 

Note:Separate the cabbage from the rest of the vegetables. 

2)In a bowl add the cabbage and salt. Gently squeeze in the salt into the cabbage. This will soften the cabbage. 

3)Add in the rest of the vegetables, pepper, thyme and vinegar and mix. 

Note: The longer it sits, the better the taste of the curtido. 

Salsa: 

1)Blend the small yellow onion and tomatoes. 

2)In a pot place the raw salsa, throw in the salt and let it simmer at low medium heat until you see the color change to a vivid red.