It a deliciously healthy way to spicy up a dish.
1 package coleslaw mix (or do it the hard way and shred cabbage and carrot yourself)
1 medium onion sliced thinly
1 c. apple cider vinegar
1 tbsp. salt
1 tbsp. oregano
sliced pickled Jalapeno to taste (including several teaspoons of the liquid)
There are a lot of recipes for curtido on the internet that tell you to blanch the veggies. If you are looking to serve this the same day then yes, blanch away.
|The Monster Couch|
Anyway, the directions I offer you are super simple.
Find a big bowl. Toss all ingredients in it. Stir, cover on the counter for a day or two. Pour into a large jar and refrigerate. A jar usually lasts about 6 months in my fridge and the longer I allow it to soak in it's own wonderful juices, the better it gets.
Add it to eggs, tamales, chili roasted sweet potatoes, fish tacos, roasted chicken.... I could go on and on, but really you can't go wrong. Generally with veggies, one cup of raw is a veggie exchange and 1/2 cup if it's cooked. This Curtido isn't cooked, but it also softens during the soaking process. Because of this, count it as though it is cooked and allow yourself 1/2 cup.
PS: Don't hide your kids. Don't hide your wives. Just hide your markers.
Linking up at Slightly Indulgent Tuesday