Starters
Salvadoran curtido
Fresh pickle of cabbage, carrot and onion, the ideal accompaniment to pupusas.
VegetarianVeganGluten-free
Ingredients
- 400 g white cabbage
- 2 medium carrots
- 1 medium onion
- 200 ml white vinegar
- 150 ml water
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 chili or aji, optional
Step-by-step
Using a different robot? Switch it here:
- Place the cabbage in pieces in the mixing bowl and chop 4 sec/speed 4; set aside in a large bowl.
- Place the carrot in pieces in the mixing bowl and grate 5 sec/speed 5; add to the bowl.
- Cut the onion into fine slivers by hand and add it to the vegetables.
- Place the water in the mixing bowl and heat 3 min/90C/speed 1.
- Add the vinegar, salt, sugar and oregano and mix 20 sec/speed 2.
- Pour the hot liquid over the vegetables and mix well with a spoon.
- Cover and let rest at least 2 hours in the fridge before serving.
Tips
- The longer it rests, the better the flavor; ideal from one day to the next.
- Add chopped chili if you like a spicy touch.
- It keeps up to a week in the fridge in a closed jar.
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