Salvadorian Slaw | Curtido

Origins:

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Source: Noshon.it

Often eaten with a Salvadorian pupusa, curtido is a naturally fermented delicious, tangy and spicy topping – great for the coming hot weather. Pupusas are a savory filling of beans, cheese or meat (usually pork) if you prefer to go that route, covered in a thick corn tortilla. They are topped with boiled and pickled veggies and curtido. Here’s how to make it:

Total Time: 20 minutes
Chopping and mixing: 10 minutes

Ingredients:

  • 1 head cabbage, shredded
  • 4 ripe tomatoes, coarsely diced
  • 1 large carrot, grated
  • 1 small white onion, coarsely diced
  • 1 small red onion, coarsely diced
  • 1 bunch cilantro, coarsely chopped
  • 2-3 pickled jalapenos, coarsely minced
  • 3 tbsp canola oil
  • 1 tsp kosher salt (to taste)
  • 1 tsp ground black pepper (to taste)
  • 1 tsp garlic powder (to taste)
  • 2 tsp oregano
  • 1/2 c white vinegar or apple cider vinegar (depends on preference). I used white.

Directions:

First, dice, chop and mince all ingredients.

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Then, in a large bowl, toss the veggies in the canola oil. Add the seasonings. Be careful not to over salt – always taste before adding more. Add the vinegar and toss again. Let stand for 10-15 minutes before serving.

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Where should I buy these ingredients?

All of these ingredients are readily available at any store, but how about exploring a local Mexican market in your town? You’ll find all kinds of things! Also, I recommend buying most of the produce organic, except the onions. If you’re wondering why you don’t need to buy organic onions, read this article I liked.

How many does it serve?

This recipe serves about 4-6 people, each eating 2 pupusas or 3 tacos (in my case).

What does this pair well with?

If pupusas are not a readily available item where you are, this pairs amazingly with hard-shelled tacos. A little taco tofu and black beans. Also, I can see this going great on top of a burrito bowl!

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How long can it last?

This can last about 1-2 weeks in the fridge, but it’s not supposed to be super fermented, so I would eat as soon as possible. If you’re not going to eat it right away, or have extra – I recommend jarring it!

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