Cabbage Confetti Salsa
This is my beautiful friend Beth or as she prefers to be called Lady BethFace.
She started off as a friend of my husband’s before I met him, they sailed together on the Lady Washington in 2008. When I first started working on Zodiac she was there cleaning the boat and was cheerfully surprised when I introduced myself and told her that I was married to one of her old shipmates. We became fast friends, fellow tall ship sailor, historical costume lover, a brain full of plant knowledge and an all round badass lady. Beth has a huge heart, she has graciously opened her home to Jesse and I, boat life doesn’t offer much privacy and she lets us come over to relax and get a change of scenery.
Over the years I’ve attended several gatherings at her house, there is usually a bonfire, a can full of bacon grease waiting to be lit on fire and always some tasty snacks. One snack in particular that Beth usually makes is what I like to call cabbage confetti salsa, a bunch of vegetables finely chopped, dressed with some lime juice and served with tortilla chips. It’s refreshing and light in comparison to a regular tomato salsa that can sometimes be a bit murky if it comes out of a jar. The time consuming process of chopping the vegetables can all be done ahead of time, just save dressing it until right before serving, the salt will draw out a lot of water from the vegetables and start to make it soggy.