Sunday, May 06, 2012

Curtido de Repollo (Yucatecan cole slaw)

I first ate this in Yucatan at our neighbor's house.  Dona Ela had an enormous glass crock filled with this beautiful and delicious relish.  I found a recipe on Gourmet and adapted it, so that it was easier. This is delicious on tostadas or tacos, especially fish tacos, or you can eat it like a salad . Adapt this to your taste buds by altering the proportion of acid to oil, and the number and type of chiles.  I made this with Habanero chile and it was very good, but too spicy for many people.

  •  1 pkg cole slaw mix with carrots
  • 1.2 large red onion, halved lengthwise and thinly sliced
  • 1 to 2 fresh jalapeƱos, stemmed, seeded, and minced
  • 2 Turkish bay leaves or 1 California
  • 1/2 cup red-wine vinegar
  • 3/4 cup extra-virgin olive oil
  • juice of 1-2 limes
  • 1/2 cup finely chopped cilantro
  • 2 tablespoons  brown sugar
  • juice of one orange
  • 1/8 teaspoon ground allspice
  • 1/2 tsp cumin 
  • salt and pepper to taste 
  • Mix all together and let stand at least 1 hour. Taste and correct seasoning.

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