Monday, April 12, 2010

Homemade curtido

I decided to try making curtido this week and have it with dinner as a side.  Since I worked from home today I snuck out to pick up a couple papusas to try it with.  I was surprised by how good it tasted. I had expected with so few ingredients that it would be harsh.  I think a tomato and oregano would round it out nicely.



Curtido

* Cabbage, shredded -- 1/2 head
* Carrot, peeled and grated -- 1
* Boiling water -- 4 cups
* Scallions, minced -- 3
* White vinegar -- 1/2 cup
* Water -- 1/2 cup
* Jalapeño or serrano chile pepper, minced -- 1
* Salt -- 1/2 teaspoon

Method
1. Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible.
2. Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.

Variations
* Ensalada de Repollo (Nicaragua): add a chopped tomato or two and substitute lime juice for the vinegar.

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