Curtido is a salty and cool Salvadoran slaw that brings a lot of flavor to any meal. Let’s look at its bright tastes. This traditional sauce is a big part of Salvadoran food, and I can’t wait to tell you more about it.
To make curtido, you soak finely shred cabbage, carrots, onions, and sometimes jalapeรฑos in a vinegar, oregano, and salt mixture. This makes a spicy and crunchy slaw that goes well with grilled meats, pupusas, or any other food that needs a little crunch and acid.
Along with its history and traditional cooking methods, this blog will talk about Curtido and why people who like strong and sour tastes love it. It will make your meal taste better whether you eat it as a side dish or on top of something else. Let’s dive into Curtido’s world now!
Curtido Recipe
Curtido is a traditional Salvadoran seasoning that makes many foods taste better and give them more crunch. You can make this tangy slaw with chopped cabbage, carrots, onions, herbs, and a vinegar-based dressing. When served with pupusas, tacos, or grilled meats, curtido is a great way to balance out the rich and spicy tastes. Curtido is a beloved staple in Salvadoran food because it gives any dish a nice kick with its simple but colorful ingredients.
Ingredients
For the Curtido:
- 1/2 head Green cabbage thinly sliced
- 1 Carrot peeled and grated
- 1 Onion thinly sliced
- 1-2 Jalapeรฑo peppers thinly sliced (seeds removed for milder heat)
- 1/4 cup Fresh cilantro leaves chopped
- 1 teaspoon Dried oregano
- 1/2 cup Apple cider vinegar or white vinegar
- 1/4 cup Water
- 1 teaspoon Sugar
- 1 teaspoon Salt
Instructions
Step 1: Prepare the Vegetables
- Thinly slice the green cabbage, either by hand or using a mandoline slicer, and place it in a large mixing bowl.
- Grate the carrot using a box grater or a food processor and add it to the bowl with the cabbage.
- Thinly slice the onion and jalapeรฑo peppers, and chop the fresh cilantro leaves. Add them to the bowl as well.
Step 2: Prepare the Dressing
- In a small saucepan, combine the apple cider vinegar (or white vinegar), water, sugar, salt, and dried oregano.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar and salt are dissolved.
- Remove the dressing from the heat and let it cool slightly.
Step 3: Marinate the Curtido
- Pour the warm dressing over the prepared vegetables in the mixing bowl.
- Toss the vegetables gently to ensure they are evenly coated with the dressing.
- Cover the bowl with plastic wrap or a lid and let the curtido marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
Step 4: Serve and Enjoy
- Before serving, give the curtido a final toss to mix everything together.
- Serve the curtido as a refreshing side dish alongside your favorite Salvadoran dishes, such as pupusas, tacos, or grilled meats.
- Enjoy the tangy and crunchy flavors of curtido that complement the rich and savory flavors of your main dishes.
Tips and Information
Tips and Information
- Adjusting Heat: Control the spiciness of the curtido by adjusting the amount of jalapeรฑo peppers used. Remove the seeds and ribs for a milder flavor, or leave them in for more heat.
- Storage: Store leftover curtido in an airtight container in the refrigerator for up to a week. The flavors will continue to develop over time, making it even more delicious with each passing day.
- Variations: Get creative with your curtido by adding other ingredients like thinly sliced radishes, bell peppers, or even pineapple for a tropical twist.
