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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved. | 2. Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe). Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush. | 3. Seed & slice the green pepper, also very thinly. | 4. If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar); handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros. | 5. Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake. | 6. The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1		sliced	22.25	5.162000000000001	1.1392	0.08900000000000001
green pepper	2		sliced	47.6	11.0432	2.0468	0.4046
celery seed	4	teaspoons		31.36	3.3080000000000003	1.4456	2.0216
mustard seed	3	teaspoons		30.48	1.6854	1.5648	2.1744
white sugar	16	tablespoons		780.192	201.5597	0.0	0.0
apple cider vinegar	1 1/2	cups		-	-	-	-
white vinegar	1	cup		42.84	0.0952	0.0	0.0
salt	3 1/2	1/2		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
scotch bonnet pepper	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.