Belizean Cortido Recipe

Belizean Cortido Recipe is a classic topping that brings a bright, fresh habanero flavor to Garnaches, fried fish, and anything else. Also commonly known in Belize as Habanero Pepper Sauce, cortido is sometimes also sometimes spelled “curtido”, this recipe is very simple.

A Spicy Belizean Adventure

Well, folks, buckle up! We’re going on a culinary journey to the heart of Central America – Belize. A country is known for its exotic wildlife, breathtaking landscapes, and a culture as vibrant as its cuisine. Today, we’re going to unravel the secrets behind one of its iconic dishes, the perfect Belizean Curtido Recipe. 

A Primer on Belizean Cuisine

Belizean cuisine is a perfect potpourri of culinary influences—Mayan, Creole, Mexican, and even Caribbean. It’s like a party where everyone’s invited!

The Star of the Show: Cortido (also sometimes Curtido)

Our star dish, Curtido, is a deliciously tangy pickled cabbage relish with a delightful crunch that dances on your palate. This Belizean favorite adds a bright, zesty note to any meal. Found on just about every restaurant table in Belize some version of this quick pickled onion and habanero pepper hot sauce is a staple. We love a simple onion and habanero version topping our fish panades, while some prefer a variation using just cabbage and cilantro. 

Belizean Cortido Recipe

The Ingredients

This is the part where we round up the usual suspects. For our perfect Belizean Curtido Recipe, you’ll need:

1. 1 medium-sized red or white onion
2. 2 habanero peppers
3. 1 cup white vinegar
4. 1 tablespoon salt (or salt to taste)
5. 4 cups of water for blanching the onions

The Preparation

1. First, finely dice the onion and slice the habanero peppers. For the peppers we recommend starting with slices if you are unfamiliar with the heat level of your peppers, that way you can fish them out of the onions. Finely chop the habaneros and include the seeds if want to feel the burn. 
2. In a separate bowl from the pepper place the onions, we like to use a Pyrex bowl for the next step.
3. In a small pot of tea kettle bring your water to a boil. 
4. Carefully pour the hot water over the onions stir once or twice then immediately strain the onions, the goal is to quickly blanch them. Note: This step is not required if your onions are sweeter. For sharp onions, this step brings out a sweeter flavor and cuts the sharpness. This step is where some recipes vary. We often skip this step entirely if we are working with a sweet onion. My aunty says this step works just as well with cold water. She also adds the salt here then removes the onions from the water and does not add more salt later.
5. Once cooled, transfer your onions to a jar and add the habanero, and salt, then add about a cup of white vinegar. We typically just fill the jar to the top with vinegar. 
6. The longer you let this mixture sit the hotter it will be, but we love this freshly made topping our favorite Belizean dishes.

And there you have it – the perfect Belizean Curtido Recipe!

Curtido: The Perfect Sidekick

Curtido isn’t just a relish; it’s the Robin to your Batman, the Chewbacca to your Han Solo. It complements a variety of dishes, from tacos to tamales, and even the traditional Belizean rice and beans.

Exploring Belizean Culture Through Curtido

Curtido is more than just a recipe; it’s a tangible testament to Belize’s rich cultural tapestry. The recipe above is the most basic version. We love to make variations on this recipe where the habanero is roasted over stove burner or fogon fire, then chopped. The roasting mellows out the pepper and adds a unique flavor. We also love to reduce the proportions and make a version of this using fresh lime juice (this doesn’t taste correct with concentrate). Lime juice, one roasted habanero, and just enough onions, salted to taste. Enough for one or two servings.

A Symbol of Belizean Hospitality

In Belizean homes, curtido is a symbol of hospitality, and sharing it with guests is a cherished tradition. For my grandma and aunty, adding Belizean habanero pepper sauces to every meal is a requirement.  

FAQs about the Perfect Belizean Curtido Recipe

1. What can I serve with Curtido? Curtido pairs well with a variety of dishes, from tacos, and enchiladas, to traditional Belizean rice and beans.
2. How long does Curtido last in the fridge? Properly stored, Curtido can last up to a month in the refrigerator. It is worth mentioning that in Belize most people would not refrigerate this at all, and it can safely sit on a dinner table for a few weeks. 
3. Can I use a different type of vinegar for Curtido? While white vinegar is traditional, feel free to experiment. A nice variation of this recipe is to cut the amount of onion to a single dinner amount and substitute freshly squeezed lime juice for the vinegar. The lime juice is less acidic and therefore does not last as long. 
4. Is Curtido spicy? Yes, it can be! The heat level can be adjusted by altering the number of peppers used. Most of the heat in habaneros is in the seeds and pulp. For less heat do not use the seeds or the white pulp of the pepper. 
5. How soon can I enjoy my Curtido after making it? While you can sample it immediately, it’s best enjoyed after marinating for at least a few minutes.
6. Is the perfect Belizean Curtido Recipe vegan-friendly? Absolutely! The recipe is entirely plant-based.

Conclusion: Savoring the Perfect Belizean Curtido Recipe

So, there we have it – the perfect Belizean Curtido Recipe. A recipe that not only tickles your taste buds but also offers a fascinating glimpse into Belizean culture. So, go ahead, give this recipe a whirl, and bring a slice of Belize into your kitchen!