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
freshly ground black pepper
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.
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.