El Original Curtido y Salsa para Pupusas🇸🇻

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and more accessible.

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage has a tender texture and is often more affordable.

oregano

🥗Healthier: fresh herbs

💰Cheaper: dried thyme

Fresh herbs provide a vibrant flavor, while dried thyme is more economical.

Wash 10 tomatoes and remove any blemished parts.

Place tomatoes in a pot and cover with water, then bring to a boil.

Once the water boils, turn off the heat to avoid overcooking the tomatoes.

Prepare a pot of boiling water for the cabbage.

Chop the cabbage finely and place it in a colander.

Slice jalapeño peppers into rounds and set aside.

Grate 2 large carrots and add to the chopped cabbage.

Slice red onion into julienne strips and add to the mixture.

Boil the cabbage in the boiling water for a quick blanching, then drain in a colander to prevent overcooking.

Add 1 tablespoon of dried oregano to the cabbage mixture.

Add salt to taste, ensuring it is well seasoned.

Pour in 1.5 liters of vinegar until it covers the cabbage mixture.

Let the curtido sit covered to marinate before serving with pupusas.

For the salsa, blend the boiled tomatoes with some of the cooking water, oregano, and salt to taste.

Heat the salsa in a pot until it reaches a boil, then let it simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary