Curtido is a classic Salvadoran condiment often paired with pupusas, pan con pollo, and other savory dishes. The sharp, acidic flavor perfectly compliments savory meat and cheese dishes. If you can find it, dried Mexican oregano gives curtido an even deeper, herby flavor.
You can always purchase curtido at your local supermarket, but there’s something about the process of thinly chopping vegetables that I find to be very meditative. Another benefit to making your own is that you can control the acidity, sweetness, and herbiness. Mix it up by adding serranos for more heat, add sugar to cut the acidity, or use apple cider vinegar for a slightly different flavor profile.
This is a quick pickled version that keeps in the refrigerator for one to two weeks, but more traditional, fermented versions will keep for up to two months.
Curtido Recipe
Cook Time
30 min
Serves
10
Ingredients
- Half head of cabbage
- 1 medium carrot
- One red onion
- One jalapeno
- 1 tsp dried mexican oregano
- 1 tsp salt
- 1 tsp dried peppercorns
- ¾ cup white vinegar
- ¾ cup water
Steps
1
Thinly slice vegetables
2
Sprinkle over salt, peppercorns, and oregano
3
Heat water and vinegar in a small pan until just boiling
4
Stuff vegetable mix into a large glass jar
5
Pour over water and vinegar mix
6
Let sit for one hour
7
Store in the refrigerator for one to two weeks