June 13, 2014

Quick Curtido


Ingredients:
1/3 cup red wine vinegar
1/2 medium head cabbage, sliced thinly
1 medium onion, sliced thinly
1 carrot, shredded
2 serrano pepper, small dice
1 teaspoon dried oregano
sea salt
freshly ground black pepper

Directions:

Toss all ingredients together in a large nonreactive bowl. Cover and leave at room temperature at least 2 hrs prior to serving. Refrigerate leftovers in a nonreactive container.


My thoughts:
Curtido is a Salvadoran dish that is sort of like a cross between sauerkraut and cole slaw. It combines cabbage, carrots, onions and peppers. I used serrano peppers but other hot peppers would work as well. You can ferment curtido for days, some recipe call for fermenting even weeks, but I made enough for a meal of pupusa and let it marinate just a few hours. It was just as good, I think, just a little fresher tasting than the long fermenting kind. You can serve it as you would cole slaw if you'd like, I'm sort of picturing it on a spicy burger.

 photo coconut-sig_zpsb2fb208a.jpg

4 comments:

  1. This sounds absolutely delicious. I will definitely make it for Sunday's bbq. Would you mind sharing a recipe for pupusa? Can pupusa be made kosher?

    Thank you

    ReplyDelete
    Replies
    1. Pupusa: 2 cups masa harina, 1 3/4 cup water. Knead into dough. Make 8 3-4 inch rounds. Flatten (with your hands) and create a little cup. Fill with shredded cheese (I use various Salvadorean cheese, it is often labeled as "for pupusa" but I've heard of people using Monterey Jack). Close and flatten again. Heat in a dry nonstick pan until browned on both sides and the cheese is melted. Since they are normally just cheese filled, I don't see why they couldn't be kosher! Adding some fire roasted peppers to the cheese is a good variation too.

      Delete
  2. Curtido sounds wonderful. I love being able to make dishes from other countries and except for the onion, which I don't digest well, I'm sure I would enjoy it. I'm also happy to see that you posted instructions for pupusa - another thing I'll need to try. Just one question: do you ever refrigerate the curtido? Or just always make enough for one meal?

    ReplyDelete

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