Curtido
Curtido is the sharp, slightly spicy slaw served with every pupusa, the national dish of El Salvador. It keeps in the fridge for over a week.
A tangy, lightly fermented Salvadoran cabbage slaw with carrot, onion and oregano. It is the essential topping for pupusas.
Ingredients
Method
Pour boiling water over the cabbage in a colander, then drain and cool for a few minutes.
Mix the cabbage with the carrot, onion, oregano and jalapeño in a large bowl.
Stir the vinegar, hot water and salt until the salt dissolves, then pour over the vegetables.
Press down, cover and leave for at least 2 hours, ideally overnight, before serving.
Pour the hot water over the cabbage first. It softens the raw edge but keeps the crunch.
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Serve with
Dishes that go well with Curtido
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