El Salvador Food: Curtido
Recipe of Curtido from El Salvador
Curtido is the Salvadorian version of sauerkraut! But it’s not quite the same.
It is a sort of salad prepared and kept in a jar, and kept at room temperature.
You can find it in restaurants in their big jars, ready for people to use it.
And it is served with most dishes. And in all meals!
4 small onions
¾ cup of vinegar
1 cup of water
1 green pepper
½ teaspoon salt
1 teaspoon oregano
Shred the cabbage. Peel and grate the carrots. Cut thinly the onions and the green pepper.
Put those vegetables in a large bowl and pour the boiling cup of water over it.
Take it to the fire and let it reach the boiling point again, then put the fire off.
Take all the water off the cabbage and carrots, press them hard to make them as dry as possible.
Put all ingredients in a bowl, mix them carefully with the cabbage, pepper, carrots and onions. Let it get cooled at room temperature. You can also chill it a little before serving it.
This goes with the Gallo Pinto, with the Papusas or with any other food you want to serve it with.