Salvadoran Curtido
This spicy and refreshing pickled slaw is a classic Salvadoran condiment for pupusas and yuca con chicharron.
Ingredients
- 1/2 green cabbage
- 1 carrot
- 1/2 onion
- 2 garlic cloves
- 1 jalapeno
- 2 cups white vinegar
- 2 Tbsp dried oregano
- 1 tsp cumin seed *
- 1/4 cup sugar
- 1/2 tsp salt
Instructions
1. Shred cabbage, julienne carrots, thinly slice onion and jalapeno, and slice garlic as thin as possible. Add oregano and mix thoroughly in a heatproof bowl or jar.
2. In a small saucepan heat up vinegar, sugar, cumin seeds and salt. When it comes to a boil, pour over vegetables and cover with a cloth. The cover is to help keep the heat in, don't seal with a fitted lid, the pressure will blow it off or crack the container.
3. Let sit on counter until cool and refrigerate. Serve cold.
4. Will last in the fridge for up to two weeks.
*A note on the cumin seed. Cumin is not typically used in traditional curtido, although I have had versions that include it. I prefer to use a bit of cumin for an extra dimension of flavour. But feel free to omit if you're looking to stay traditional.