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Mexican Coleslaw




Source of Recipe


Macklinda'


List of Ingredients




Mexican Coleslaw

3 medium, very ripe tomatoes, seeded and coarsely chopped
3 roasted red bell peppers, coarsely chopped
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 tsp. salt
1/4 cup sugar
1 tsp. hot pepper sauce
2 large garlic cloves
1 large head green cabbage, thinly shredded
1 green bell pepper, chopped
1 medium onion, very thinly sliced
5 stalks celery, thinly sliced diagonally



Recipe



In the bowl of a food processor fitted w/ steel chopping blade, combine the first 8 ingredients. Process until tomatoes and peppers are coarsely pureed. Combine the cabbage, pepper, onion, and celery in a large bowl. Pour the dressing over the vegetables and toss. Cover and refrigerate for 4 hours before serving. Note: You can add more hot sauce if you like it hotter. Try heaping some on your barbecue sandwiches! Best made with really ripe tomatoes.