Authentic Salvadoran Curtido Recipe

Ingredients

  • 1 medium head green cabbage, finely shredded
  • 1 large carrot, grated
  • 1 small onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon sea salt
  • 1 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 jalapeño or serrano pepper, seeds removed and finely chopped (optional)

Steps and instructions

  1. In a large bowl, combine the cabbage, carrot, and onion.
  2. In a separate bowl, mix together the vinegar, water, salt, sugar, oregano, and red pepper flakes until the salt and sugar are fully dissolved.
  3. Pour the vinegar mixture over the vegetables in the large bowl.
  4. Add the chopped jalapeño or serrano pepper, if using, and toss to combine.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld together. For best results, let it sit overnight.
  6. Stir the curtido before serving. It can be stored in the refrigerator for up to a week.

Tools for making

  • Large bowl - Needed to combine the cabbage, carrot, and onion.
  • Separate bowl - Used to mix together the vinegar, water, salt, sugar, oregano, and red pepper flakes.
  • Plastic wrap - To cover the bowl and refrigerate the curtido.
  • Refrigerator - Needed to chill the curtido and allow the flavors to meld together.

Recipe variations

  • Add thinly sliced red bell pepper for extra color and flavor.
  • Replace the green cabbage with purple cabbage for a vibrant twist.
  • Experiment with different types of vinegar such as white vinegar or rice vinegar.
  • Include other shredded vegetables like radishes or jicama for added crunch.
  • For a sweeter version, add some grated pineapple or mango.
  • For a spicier kick, increase the amount of red pepper flakes or add a few dashes of hot sauce.
  • Include other herbs and spices like cilantro, mint, or cumin to customize the flavor profile.
  • For a milder version, omit the jalapeño or serrano pepper.
  • Try using a combination of apple cider vinegar and lime juice for a tangy twist.
  • Add a tablespoon or two of olive oil for a richer texture.

Recipe overview

Curtido is a Salvadoran cabbage slaw or relish that is often served with pupusas and other traditional dishes. This tangy, slightly spicy, and utterly delicious mixture is easy to make with just a few simple ingredients. The recipe calls for green cabbage, carrot, onion, apple cider vinegar, water, salt, sugar, oregano, and red pepper flakes. You can also add a jalapeño or serrano pepper for a bit of extra heat. The curtido needs to refrigerate for at least two hours before serving to let the flavors meld together, but for best results, let it sit overnight. It's a wonderful addition to any meal and can be stored in the refrigerator for up to a week. Enjoy this delicious taste of El Salvador!

Common questions

  1. Can I use red cabbage instead of green cabbage? Yes, you can use red cabbage instead of green cabbage. The taste and texture of the curtido may vary slightly, but it will still be delicious.
  2. Can I omit the jalapeño or serrano pepper? Yes, you can omit the jalapeño or serrano pepper if you prefer a milder flavor. The curtido will still be flavorful without it.
  3. How long does the curtido need to sit before serving? It is recommended to refrigerate the curtido for at least 2 hours before serving to allow the flavors to meld. For the best taste, let it sit overnight.
  4. How long can I store the curtido? You can store the curtido in the refrigerator for up to a week. Make sure to keep it in an airtight container to maintain freshness.
  5. Can I adjust the vinegar and spices to my taste? Absolutely! Feel free to adjust the vinegar, spices, and seasonings according to your personal preference. Just keep in mind that altering the amounts may affect the overall flavor profile.

Serving dishes and utensils

  • Large bowl - A large bowl is needed to mix and toss the ingredients together.
  • Plastic wrap - Plastic wrap is used to cover the bowl and keep the curtido fresh while it refrigerates.
  • Refrigerator - A refrigerator is required to store the curtido and allow it to chill and develop its flavors.
  • Knife - A knife is needed to finely shred the cabbage, grate the carrot, and thinly slice the onion.
  • Grater - A grater is necessary to grate the carrot for the recipe.
  • Measuring cups - Measuring cups are used to accurately measure the vinegar, water, salt, sugar, and other ingredients.
  • Mixing spoon - A mixing spoon or spatula is helpful for combining the ingredients together.

Origin stories

Curtido is a type of lightly fermented cabbage relish, originating from El Salvador. Traditionally, it's a staple accompaniment to pupusas, the national dish of El Salvador. What's unique about curtido is that while it's often compared to sauerkraut and coleslaw, it stands apart due to its tangy and fiery flavor profile. The practice of fermenting cabbage isn't just for taste - it has its roots in practicality, too. Long before refrigeration, fermenting was an effective method to preserve vegetables. The Salvadoran version, with its vibrant mix of cabbage, carrots, onions, and hot peppers, offers a zesty crunch that brings a refreshing contrast to rich and savory dishes. The longer it ferments, the more pronounced its flavors become, making each batch of curtido a unique culinary experience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.