Curtido Salvadoreño Recipe

This Curtido Salvadoreño recipe was originally posted as part of our Papusas Recipe. It is the perfect pair to many other “street foods” in Belize, including tostadas and Panades. This recipe differs from a typical Belizean Curtido in the addition of carrots and cabbage. While this recipe is commonly found in Belize it is an import from El Salvador. The carrots add some sweetness and cabbage is much milder in flavor than onions alone.

If you are planning on making Papusas start by making your Curtido (if this has at least a couple of hours to cure that is best!)

Ingredients for the Curtido (makes about 4 cups):

• 1/2 head small cabbage, shredded or grated
• 1 large carrot, grated
• 1 large purple or white onion, thinly sliced in crescents
• 1/2 cup vinegar
•  3 cups water
• 2 teaspoon salt
• 1 teaspoon dried oregano (preferably Mexican)
• 4 cloves of garlic 
• 1 habanero sliced in rings

Curtido Salvadoreño Instructions

1. In a large glass jar or bowl, combine the shredded or grated cabbage, grated carrot, and thinly sliced onion.
2. In a separate bowl, mix the vinegar, water, salt, dried oregano, minced garlic, and thinly sliced habanero rings until well combined.
3. Pour the vinegar mixture over the cabbage, carrot, and onion, stirring to ensure the vegetables are well coated with the flavorful dressing.
4. Cover the glass jar or bowl and let the Curtido rest for at least a day before serving. For the best taste, allow it to ferment for several days, as the flavors intensify and develop over time.

Serving Suggestion:

Enjoy Curtido Salvadoreño as a refreshing and tangy side dish alongside pupusas, tostadas, panades, or any other street foods in Belize. Its vibrant flavors add a zesty kick that perfectly balances rich and savory dishes.

Alternative Options:

• For a milder version, reduce or remove the habanero pepper. You can also use milder chili varieties according to your heat preference.
• Customize the Curtido with additional herbs or spices, such as finely chopped cilantro or cumin, to suit your taste.

Tips and Tricks:

• Use fresh and crisp cabbage, carrot, and onions for the best texture and flavor in the Curtido.
• The longer the Curtido ferments, the more pronounced its flavor becomes. Feel free to experiment with different fermentation times to find your preferred taste.

Nutritional Information (Per Serving – approximately 1/4 cup): Calories: 15 kcal Carbohydrates: 3g Protein: 1g Fat: 0g Fiber: 1g

We hope you relish the delightful flavors of Curtido Salvadoreño, elevating your street food experience to new heights. Share your experience making this traditional Salvadoran cabbage slaw in the comments below, and embrace the rich culinary heritage of El Salvador with this zesty and tangy condiment.

Happy curtido-making!