Curtido Salvadoreño

Curtido Salvadoreño Recipe - Vegetarian Food from El Salvador

Region / culture: El Salvador | Preparation time: 10 minutes | Cooking time: 1 minute | Servings: 4 |

Vegetarian diet

Introduction

Curtido Salvadoreño is a traditional Salvadoran cabbage slaw that is packed with flavor and crunch. This tangy and slightly spicy side dish is the perfect accompaniment to many Salvadoran dishes, such as pupusas or grilled meats.

History

Curtido Salvadoreño has been a staple in Salvadoran cuisine for generations. It is believed to have originated from the Spanish colonizers who brought their love of pickled vegetables to El Salvador. Over time, the recipe has evolved to include local ingredients and flavors, making it a beloved dish in the country.

Ingredients

1 medium head of cabbage, chopped
2 small carrots, grated
1 small onion, sliced
0.5 tsp dried red pepper (optional)
0.5 tsp oregano
1 tsp olive oil
1 tsp salt
1 tsp brown sugar
0.5 cup vinegar
0.5 cup water

How to prepare

Blanch the cabbage by pouring boiling water over it for 1 minute.
Drain the water.
In a large bowl, combine the blanched cabbage with grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water.
Refrigerate the mixture for at least 2 hours before serving.

Variations

Add thinly sliced jalapeños or radishes for an extra kick of heat. You can also experiment with different types of vinegar, such as apple cider or white wine vinegar, for a unique flavor profile.

Cooking Tips & Tricks

For a milder flavor, you can reduce or omit the dried red pepper in the recipe. Adjust the amount of vinegar and sugar to suit your taste preferences. Make sure to refrigerate the curtido for at least 2 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve curtido alongside pupusas, grilled meats, or as a topping for tacos and sandwiches.

Cooking Techniques

Blanching the cabbage helps to soften it slightly while still retaining its crunch. This step also helps to remove any bitterness from the cabbage.

Ingredient Substitutions

You can use white cabbage or red cabbage in place of green cabbage. If you don't have carrots, you can substitute with thinly sliced bell peppers or jicama.

Make Ahead Tips

Curtido can be made up to 2 days in advance and stored in the refrigerator in an airtight container.

Presentation Ideas

Serve curtido in a colorful bowl or on a platter garnished with fresh cilantro or parsley for a vibrant presentation.

Pairing Recommendations

Curtido pairs well with dishes such as pupusas, carne asada, grilled fish, or tacos. It also makes a great topping for hot dogs or burgers.

Storage and Reheating Instructions

Store any leftover curtido in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Curtido does not need to be reheated.

Nutrition Information

Calories per serving

Calories: 50 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 1g per serving

Proteins

Proteins: 1g per serving

Vitamins and minerals

Curtido Salvadoreño is a good source of vitamin C, vitamin K, and fiber.

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

Curtido Salvadoreño is a low-calorie, nutrient-dense side dish that is perfect for adding a burst of flavor to your meals.

Summary

Curtido Salvadoreño is a simple yet flavorful cabbage slaw that adds a zesty crunch to any meal. With its tangy vinegar dressing and hint of spice, this traditional Salvadoran dish is sure to become a favorite at your table.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Curtido Salvadoreño. It was a warm summer day, and I was visiting a dear friend in El Salvador. We were walking through a bustling market in San Salvador when we stumbled upon a small food stall tucked away in a corner.

The aroma of sizzling meat and spices filled the air, drawing us closer to the stall. As we approached, a kind elderly woman greeted us with a warm smile and invited us to sample some of her homemade pupusas. The pupusas were delicious, but it was the side of curtido that truly captured my taste buds.

I had never tasted anything quite like it before - a tangy and slightly spicy cabbage slaw that perfectly complemented the rich flavors of the pupusas. I knew I had to learn how to make it myself.

After some sweet-talking and a little persistence, the elderly woman agreed to share her recipe with me. She explained that curtido is a traditional Salvadoran condiment made from cabbage, carrots, onions, and oregano, all pickled in a tangy vinegar brine.

She walked me through the process step by step, showing me how to shred the cabbage and carrots just right, how to finely dice the onions, and how to mix the ingredients together with the perfect balance of vinegar, sugar, and spices. It was a labor of love, but the end result was well worth the effort.

I spent the rest of my time in El Salvador perfecting my curtido recipe, tweaking the proportions of ingredients and experimenting with different spices until I had created a version that tasted just like the one I had tried at the market stall.

When I returned home, I couldn't wait to share my newfound recipe with my family and friends. They were all amazed at how delicious and authentic it tasted, and soon enough, curtido became a staple at our family gatherings and potlucks.

Over the years, I have continued to refine my curtido recipe, adding my own personal touches and variations to make it truly my own. It has become a beloved tradition in our family, passed down from generation to generation.

I often think back to that warm summer day in San Salvador, the smell of pupusas in the air and the taste of curtido on my tongue. It reminds me of the power of food to bring people together, to create memories and traditions that last a lifetime.

So the next time you're looking for a flavorful and unique side dish to accompany your meal, why not give curtido Salvadoreño a try? I guarantee you won't be disappointed. And who knows, maybe you'll create your own special memories and traditions along the way. Bon appétit!