Curtido
Sign in to rate this recipe.
The Tale of Curtido
Story updated
Curtido, a lightly fermented cabbage slaw served alongside pupusas, belongs to a broader family of vinegar-pickled slaws found across Latin America. Its tangy crunch is designed to cut through the richness of griddled masa, and it has become inseparable from El Salvador's national dish.
Ingredients
Scale:· 8 servings
- 1/2 head cabbage, thinly shredded
- 2 carrots, grated
- 1/2 white onion, thinly sliced
- 1 jalapeño, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp sugar
Instructions
- 1Combine shredded cabbage, carrots, onion, and jalapeño in a large bowl.
- 2Pour boiling water over the vegetables briefly, then drain well to slightly soften them.
- 3Whisk together vinegar, water, oregano, salt, and sugar.
- 4Pour the vinegar mixture over the vegetables and toss to combine.
- 5Cover and refrigerate at least 1 hour, preferably overnight, to let the flavors develop.
- 6Serve cold or at room temperature alongside pupusas.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.