Curtido Recipe from El Salvador

A bowl of green cabbage and red onions topped with jalapenos, sitting in front of a brown linen and more sliced jalapenos.

5 from 1 vote

Curtido Recipe from El Salvador

Curtido is El Salvador’s version of coleslaw. It’s a simple relish mixture that adds a burst of flavor and a delicious texture to a wide variety of dishes. Give it a try to add some variety to your favorite Central American foods, especially your Pupusas!

Course condiment, Side Dish

Cuisine Salvadoran

Prep Time 15

Resting Time 3

Servings Cups

Calories 26kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

6 cups cabbage finely shredded, about 1 small head of cabbage
2 carrots shredded (about 1 ¼ cups of shredded carrot)
½ red onion very thinly sliced
1 jalapeño sliced
½ cup Apple Cider Vinegar
¼ cup hot water
½ tsp Table Salt
1 tsp Oregano

Instructions

In a large bowl add 6 cups cabbage, 2 shredded carrots, ½ a red onion thinly sliced, and 1 jalapeno and mix to combine.
Pour your ½ cup apple cider vinegar over the bowl, then sprinkle the vegetables with ½ tsp salt and 1 tsp oregano. Use tongs to mix up the curtido until all of the vegetables are coated in the vinegar.
Allow the curtido to rest in the fridge for 2-3 hours until the cabbage softens. Serve with pupusas or other Salvadoran recipes. Enjoy!

Notes

Green Cabbage: About 1 small head of cabbage, though if you buy a larger cabbage you may use less. Use a vegetable peeler to finely shred the cabbage.
Carrots: You can buy shredded carrots and shredded cabbage to save yourself some time but many chefs swear using whole cabbage and fresh vegetables and shredding them yourself makes a difference. I personally recommend shredding your own carrots, as matchstick carrots will have the wrong texture.
Red Onion: Some prefer white onion
Fresh Jalapeño: The spice in jalapenos is hidden in the white inner portion that holds the seeds. You can decide how much spice you like by including that or cutting it out.
Apple Cider Vinegar: You can substitute distilled white vinegar if that is all you have on hand or try different fruity kinds of vinegar to change up the flavor slightly
Salt: I use table salt in this recipe, but a lot of recipes call for Kosher salt. If you use Kosher salt, you will need to add more than the recommended ½ tsp.
Oregano: I recommend Mexican oregano if you can find it
Hot Water
If you find the vinegar taste to be a bit strong, try adding more water to your mixture next time.
Curtido can be enjoyed after just a few hours but it becomes even better if left to sit for more than 24 hours. The vegetables will become softer the longer it sit.
You can control the level of spice in your Curtido Recipe by cutting out the seeds of the jalapeno for less spice or using a different pepper altogether for more spice. I’ve seen it made with serrano peppers or habanero for a spicier option.
It’s best to mix these ingredients in a glass bowl or jar because plastic is porous and may become stained.
You can use a sharp knife, grater, or a food processor to achieve the best texture for your vegetables. The thinner they are sliced, the quicker they soften and absorb the vinegar.
Feel free to play around with different vegetables in your Curtido. Radishes, beets, and cauliflower are all delicious additions.

Nutrition