My good friend from El Salvador would not be proud of me if I made pupusas without curtido! Eating pupusas without this side dish is a sin! I love pupusas on their own, but curtido is really what takes it to the next level. Bear in mind that a FEW DAYS of fermenting is highly recommended for this curtido recipe, so plan accordingly!
Ingredients:
- 1 small cabbage head, finely shredded
- 4 cups boiling water
- 2 medium sized carrots, finely shredded
- 1 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 2 tbsp dried oregano
- 3/4 cup vinegar
- 1 tbsp salt
- 2 tbsp sugar
- 1 tsp ground black pepper
- cilantro (for garnishing)
Directions:
- Place the cabbage in a heat proof bowl.
- Add the boiling water to the chopped cabbage. Leave for an hour. Drain and reserve 2 cups of this water.
- Add the carrots, onion, jalapeno, and oregano. Mix well to combine.
- In another bowl, add the reserved water as well as the vinegar, salt, sugar, and black pepper. Mix until the salt and sugar are dissolved.
- Add the vinegar mixture to the cabbage mixture and toss to combine. Cover and leave in the fridge overnight to develop the flavor.
Note:
Curtido can be eaten right away, but it’s best to let it sit for a days to properly ferment and develop flavor.
