If you’ve ever visited a Salvadorian restaurant, you’re probably familiar with curtido. This fermented cabbage relish is a staple for Central American countries. Resembling sauerkraut, kimchi, or coleslaw, curtido easily pairs with a variety of main dishes. However much we’re craving our favorite dish, many of us are stuck at home during these uncertain times. Lucky for you, you’ve stumbled into our blog and we’re here to save the day! In this article, we’re providing you with an easy at-home recipe to create Salvadoran curtido. Enjoy!
- Medium-sized cabbage
- Thinly sliced medium red onion
- 1 cup of carrot ribbons or matchstick styled carrots
- 1 jalapeno sliced in rings. Remove the seeds for less heat.
- Oregano – ¼ cup of chopped fresh oregano or 1 tablespoon of dried.
- 1 ½ tablespoons of finely ground sea salt
You’ll want to begin by removing the outer leaves and slicing your cabbage in half. Next, place it in a mesh strainer. Very slowly, pour boiling water over the cabbage halves, followed by a cold water rinse. Drain well.
Begin by layering your vegetables in a bowl with a small amount of salt. Allow this mixture to sit for a least 20 minutes to help to bring out the natural flavors. Next, add your vegetable mixture, oregano, and vinegar in a large bowl. Toss well, or gently muddle together, to combine all of the ingredients. Again, allow the ingredients to sit. However, it’s important to note here that curtido tastes best after it has marinated for several hours, if not days – but enjoying it fresh will not disappoint either!
Whether you’re serving your curtido with fish tacos, cheese enchiladas, or pupusas, we hope you and your family enjoy every bite! As your favorite Salvadorian restaurant in Nashua, the team at California Burritos thanks you for being part of our family. We look forward to the future and seeing your smiling faces walking through the doors!