Salvadoran pupusas are thick cornmeal tortillas stuffed with cheese and meat and veggies that are griddled and served warm. Pupusas are traditionally served with curtido, a spicy cabbage and radish slaw. The following curtido recipe is courtesy of Tres Pupusas, a local company that operates a stand at the Boulder County Farmers Market and sells frozen pupusas through Whole Foods Market and Vitamin Cottage. Curtido also makes a perfect accompaniment for barbecue ribs or backyard cheeseburgers.
Curtido
1 medium head cabbage, shredded
2 small carrots, peeled and grated
1 small market onion, thinly sliced
1 small bunch radishes, thinly sliced
2 fresh jalapenos, thinly sliced
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 cup cider vinegar
1/2 cup water
Soak shredded cabbage in hot water for 5 minutes. Drain water. Put the cabbage in a large bowl; add grated carrots, sliced onion, radishes and jalapenos, oregano, salt, vinegar, and water. Let chill in refrigerator at least two hours before serving. Served traditionally with hot pupusas and a mild salsa. Makes about five servings.