That’s it, my friends. I hope you enjoy this curtido recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! We’re whipping up a big batch of Curtido, a delicious condiment you’re bound to fall in love with. It is made with a combination of vinegar and fermentation, resulting in a tangy, tart, slightly sour flavor that adds a refreshing acidic zing to many dishes. Let’s talk about how to make curtido, shall we?
Cabbage. Use green cabbage or white cabbage, shredded. Onion. Use white onion or red onion, thinly sliced. Carrot. Shredded. Vinegar. I’m using apple cider vinegar, though you can use white vinegar. Bay Leaf. Salt. Sugar. Optional, for a touch of sweet. Jalapeno. Optional, for a spicier version. You can use hotter peppers. Thinly sliced. Chile de arbol is GREAT here for some heat.
Jar them Up. Transfer the mixture to a large jar, like a Ball jar or Mason jar. Make the Brine. Whisk together the brine ingredients - vinegar, salt, and optional sugar - then pour it into the jar. Be sure to completely cover the vegetables with the brine. Add the bay leaf. Boom! Done! Your curtido is ready to serve. Easy enough to make, isn’t it? Whip up a batch of pupusas, or use it to top your next sandwich. So many uses! It’s a rather versatile condiment, and adds brightness and freshness to richer dishes and fatty meats. I love it as a sandwich topping and over fish tacos, but it also makes for a nice side dish. If you add a fiery habanero pepper, you’ll have something like Pikliz, a Hatian pickled slaw very similar to this recipe. I do not recommend freezing it. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Latin American Cookbook, by Virgilio Martinez (affiliate link, my friends!)
