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Curtido Salvadoreno (El Salvador)
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- #3750
Blanched cabbage and grated carrots dressed in a tangy blend of brown sugar and vinegar make a delightful complement to savory pupusa pancakes.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
ingredients
1 medium head cabbage, shredded or chopped
2 small carrots, peeled and grated
1 small onion, sliced
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon dried oregano
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon brown sugar
1/4 cup white vinegar
1/2 cup water
directions
Bring a large pan of water to a boil over high heat. Add the cabbage and let cook for 1 minute. Drain the cabbage well and place in a large bowl.
Add the carrots, onion, crushed red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water. Mix well until the brown sugar and salt have dissolved.
Cover the bowl and refrigerate for 2 hours (or up to 8 hours) before serving.
Traditionally served with papusas revueltas.
recipe tips
Make sure the cabbage is well drained after blanching to prevent the relish from becoming too watery.
For a more traditional flavor, allow the curtido to ferment at room temperature for a day before refrigerating.
Adding a small amount of jalapeno or other hot peppers can introduce a bit of extra heat to the relish.
Try adding a clove of minced garlic to the mix.
For a softer texture, let the curtido sit in the refrigerator for a longer period before serving.
Experiment with the proportions of vinegar and water to find the right balance of tanginess for your tastes.
If the relish is too tart, adjust the amount of brown sugar to add sweetness.
Using a mandoline slicer can help make sure the vegetables are thinly sliced, improving the texture of the curtido.
Try using red cabbage for a colorful variation of the traditional curtido.
common recipe questions
What is Curtido Salvadoreno?
Curtido salvadoreno is a type of lightly fermented cabbage relish from El Salvador, typically seasoned with carrots, onions, and a tangy vinegar dressing.
Why do you blanch the cabbage for curtido?
Blanching the cabbage softens its texture slightly, while also allowing it to better absorb the dressing flavors.
Can I make curtido without sugar?
Yes, you can omit the sugar for a more tangy flavor, or substitute it with a sweetener of your choice to balance the acidity of the vinegar.
What are pupusas revueltas?
Pupusas revueltas are thick, stuffed corn tortillas from El Salvador, commonly filled with a mixture of cheese, beans, and/or pork.
How can I adjust the spice level in curtido?
Adjust the spice level by varying the amount of crushed red pepper flakes to taste, or omit them entirely for a milder relish.
How long can curtido be stored in the refrigerator?
Curtido can be stored in an airtight container in the refrigerator for up to 2 weeks, as it will continue to ferment and develop in flavor over time.
Is it possible to make curtido without vinegar?
Vinegar is essential for the tangy flavor of Curtido, but you can experiment with different types of vinegar or lime juice.
Can curtido be served immediately after making?
It's best to refrigerate Curtido for at least 2 hours before serving to allow the flavors to meld, but it can be served immediately if needed.
How do I serve curtido?
Serve Curtido as a topping for pupusas, tacos, or as a side dish.
nutrition data
98 calories, 2 grams fat, 20 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
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reviews & comments
October 1, 2020
Great recipe! Good balance of spices and sour/salty flavours.
October 25, 2013
This was very good. I thought the proportion of spices and tanginess from the vinegar was just right.
February 22, 2012
I love this recipe! In face, my Salvadoran mother-in-law loved it so much, she asked *me* for the recipe!! (I do add a bit more vinegar (1/2 cup) and reduce water to 1/4 cup.)
February 2, 2012
This is the best of all of curtido recipes that I have found online. I used the food processor to slice the cabbage and onions fine. The amount of pickling liquid it just right too - no overly dry or wet. We got hooked on pupusas and curtido when first tried them in the DC metro.