| Pupusas Pupusas I Pupusas II Curtido |
| Curtido I ~ From El Salvador, a cabbage and carrot salad traditionally eaten with Pupusas. ½ head cabbage, shredded 1 carrot peeled, grated 4 cups boiling water 3 scallions (green onions) minced ½ cup white vinegar ½ cup water 2 tbsp fresh oregano minced, or 2 tsp dried 1 tsp crushed red pepper flakes or to taste Place cabbage and carrots in a large bowl. Pour over boiling and let set for 5 minutes. Drain well. Mix with the rest of the ingredients and chill. A pinch of sugar and a little oil can be added to the salad if you like. Curtido II 1 small head of cabbage, shredded 2 to 3 carrots, grated 1 small onion, chopped 1 teaspoon ground oregano 1/2 cup apple cider vinegar 1/2 cup water Salt and pepper to taste Grate a small head of cabbage and soak in salted water for 15 minutes. Drain. Place in large container, and add grated carrots, onion, oregano, vinegar and water, then add salt and pepper. Let marinate overnight in refrigerator. Curtido III 1 medium head cabbage, chopped 2 small carrots, grated 1 small onion, sliced 1/2 teaspoon dried, red pepper (optional) 1/2 teaspoon oregano 1 teaspoon olive oil 1 teaspoon salt 1 teaspoon brown sugar 1/4 cup vinegar 1/2 cup water Blanch the cabbage with boiling water for 1 minute. Discard the water. Place the cabbage in a large bowl and add grated carrots, sliced onion, red pepper, oregano, olive oil, salt, brown sugar, vinegar, and water. Place in refrigerator for at least 2 hours before serving. Serve with Pupusas 8 servings--Serving size: 1 cup |
 | |  | |  |