3 red jalapenos, chopped
4 garlic cloves
1/4 c sugar
2 T chopped ginger
1 t red pepper flakes
2 T fish sauce
2 T kosher salt
1/2 head napa cabbage, cut into 2 inch pieces
6 scallions, but into 2 inch pieces
1. In food processor, pulse jalapenos, garlic, sugar, ginger, red pepper flakes, fish sauce.
2. Toss cabbage & scallion with jalapeno paste.
3. Refrigerate at least 4 hours.
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