Curtido And Salsa Roja For Pupusas
The essential Salvadoran accompaniments: a tangy, fermented-style cabbage slaw and a smooth, savory tomato sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1/2 head Green cabbage, shredded
- 1 large Carrot, grated
- 1/2 cup White onion, thinly sliced
- 1 tablespoon Dried Mexican oregano
- 1/2 cup White vinegar
- 4 whole Roma tomatoes
- 2 cloves Garlic cloves
- 1 whole Jalapeño or Serrano pepper(optional)
- 1 teaspoon Salt
- 1/2 cup Water
Instructions
- 1
Place shredded cabbage in a large bowl and pour boiling water over it; let sit for 1 minute then drain thoroughly.
- 2
Mix the drained cabbage with grated carrots, sliced onions, oregano, vinegar, and half the salt.
- 3
Pack the curtido into a jar and refrigerate for at least 2 hours, though overnight is best for flavor development.
- 4
For the salsa, boil the tomatoes, garlic, and chili pepper in water until the tomato skins begin to peel.
- 5
Transfer the boiled vegetables to a blender with a splash of the cooking water and the remaining salt.
- 6
Blend until completely smooth, then pour the sauce into a small saucepan.
- 7
Simmer the salsa over medium heat for 10 minutes to thicken slightly and deepen the red color.
- 8
Serve the chilled curtido and warm salsa roja alongside fresh pupusas.
Nutrition per Serving
45
Calories
1g
Protein
9g
Carbs
0g
Fat
2g
Fiber
4g
Sugar
310mg
Sodium
Ratings & Reviews
No ratings yet
