Ate in a central american restaurant the other night. They put out a jar of condiment called curtido. Also had a similar jar on the table in Belize.
Tried to make it last night;
1. Blanch the cabbage for one minute, drain.
2. Mix with rest of ingredients
3. Fridge overnight
I wasn't happy with the results, especially the wilting, blanched cabbage.
I will attempt again without blanching, but does anyone have suggestions, improvements, better technique, other ingredients, etc?
Looking for a fresh, tangy, caliente side in a jar.
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