📝 About This Recipe
Curtido is El Salvador’s quintessential condiment, a crisp, lightly fermented cabbage relish that cuts through rich flavors with its bright acidity and herbal notes. This traditional recipe balances the crunch of fresh green cabbage with the earthy heat of Mexican oregano and the subtle kick of jalapeño. It is not just a side dish, but a necessary companion that transforms a meal into a true Salvadoran experience.
🥗 Ingredients
The Vegetable Base
- 1 large head Green Cabbage (shredded thinly, about 8-10 cups)
- 2 medium Carrots (peeled and grated)
- 1 medium White Onion (thinly sliced into half-moons)
- 1-2 pieces Jalapeño (seeded and sliced into thin strips)
The Brine and Aromatics
- 1 cup White Vinegar (distilled)
- 1/2 cup Apple Cider Vinegar (for a touch of sweetness)
- 1/2 cup Water (filtered)
- 1.5 tablespoons Kosher Salt (adjust to taste)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1 tablespoon Dried Mexican Oregano (crushed between palms)
- 1/2 teaspoon Red Pepper Flakes (optional, for extra heat)
The Blanching Liquid
- 8 cups Boiling Water (for softening the cabbage)
👨🍳 Instructions
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1
Begin by preparing your vegetables. Remove the outer leaves of the cabbage, core it, and shred it very thinly using a sharp chef's knife or a mandoline for a uniform texture.
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2
Place the shredded cabbage in a large, heat-proof colander set over your sink.
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3
Bring approximately 8 cups of water to a rolling boil. Carefully pour the boiling water over the cabbage in the colander. This 'blanching' step softens the cabbage slightly while maintaining its signature crunch.
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4
Immediately rinse the cabbage with cold running water to stop the cooking process, then drain it thoroughly, squeezing out as much excess moisture as possible with your hands.
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5
In a very large mixing bowl, combine the blanched cabbage, grated carrots, sliced onions, and jalapeño strips.
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6
In a separate medium bowl, whisk together the white vinegar, apple cider vinegar, water, kosher salt, and sugar until the salt and sugar are completely dissolved.
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7
Add the dried Mexican oregano to the liquid, crushing it between your palms as you sprinkle it in to release the essential oils.
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8
Pour the vinegar mixture over the vegetable medley. Use tongs or clean hands to toss everything together, ensuring every strand of cabbage is coated.
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9
Taste a small amount of the mixture. It should be punchy and bright; add a pinch more salt if the flavors feel flat.
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10
Transfer the mixture into a large, clean glass jar or an airtight container. Press down firmly on the vegetables so they are submerged in the brine.
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11
Seal the container and refrigerate for at least 4 hours, though 24 hours is ideal to allow the flavors to marry and the fermentation-like tang to develop.
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12
Before serving, give the jar a good shake or stir to redistribute the juices.
💡 Chef's Tips
Always use Mexican oregano rather than Mediterranean; it has a citrusy, earthy profile that is essential for authentic flavor. Don't skip the boiling water pour—it is the secret to getting the cabbage to the perfect 'al dente' texture. If you prefer a spicier relish, leave the seeds in the jalapeños or add an extra teaspoon of red pepper flakes. Ensure your cabbage is well-drained after blanching; excess water will dilute the vinegar brine and lead to a bland curtido. This relish keeps beautifully in the fridge for up to 2 weeks, and the flavor actually improves after the third day.
🍽️ Serving Suggestions
Serve generously atop hot, cheese-filled Pupusas for the ultimate traditional pairing. Use it as a bright, acidic topping for grilled fish or shrimp tacos. Pair it with heavy, fried foods like Chicharrón to cut through the richness. It works wonderfully as a zesty slaw inside a pulled pork sandwich or a burger. Serve alongside a bowl of Sopa de Res (Salvadoran beef soup) for a refreshing textural contrast.