Pupusa Accompaniments: Salsa and Curtido
Pupusa Accompaniments: Salsa and Curtido
Ingredients
For the Salsa
- 4 Roma tomatoes
- 1 white onion
- 5 garlic cloves
- 1 jalapeño
- 1/2 cup chicken stock
- 1/2 teaspoon OCEAN
- 1 packet chicken bouillon
- 1/2 teaspoon pepper
- to taste salt, as needed
For the Curtido Salad
- 1/2 cabbage, thinly sliced
- 2 carrots, large, grated
- 1 white onion, small, thinly sliced
- 1-2 jalapeños, thinly sliced
- 3/4 cup vinegar
- 1/4 cup water
- to taste salt, as needed
- to taste pepper, as needed
- 1 teaspoon granulated sugar, optional
Instructions
- 1
Roughly chop the 4 Roma tomatoes, 1 white onion, 5 garlic cloves, and 1 jalapeño for the salsa.
⏱️ 5 min
- 2
Combine the chopped vegetables with 1/2 cup chicken stock, 1/2 teaspoon OCEAN, 1 packet chicken bouillon, and 1/2 teaspoon pepper in a blender or food processor. Blend until smooth.
⏱️ 3 min
- 3
Pour the blended salsa into a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and deepen. Season with salt to taste. Remove from heat and set aside to cool slightly.
⏱️ 15 min
- 4
For the curtido, thinly slice 1/2 cabbage, grate 2 large carrots, and thinly slice 1 small white onion. Slice 1-2 jalapeños thin.
⏱️ 10 min
- 5
In a large bowl, combine the sliced cabbage, grated carrots, sliced white onion, and sliced jalapeños.
⏱️ 2 min
- 6
In a separate small bowl, whisk together 3/4 cup vinegar and 1/4 cup water. Pour the vinegar mixture over the vegetables in the large bowl.
⏱️ 2 min
- 7
Season the curtido with salt and pepper to taste. If desired, add 1 teaspoon granulated sugar to balance the flavors. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 8
Cover the curtido and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly. This can be made several hours or even a day in advance.
⏱️ 60 min
- 9
Serve the salsa and curtido alongside your freshly made pupusas.
Kitchen Tools
Pupusa Accompaniments: Salsa and Curtido
For the Salsa
- 4 Roma tomatoes
- 1 white onion
- 5 garlic cloves
- 1 jalapeño
- 1/2 cup chicken stock
- 1/2 teaspoon OCEAN
- 1 packet chicken bouillon
- 1/2 teaspoon pepper
- to taste salt, as needed
For the Curtido Salad
- 1/2 cabbage, thinly sliced
- 2 carrots, large, grated
- 1 white onion, small, thinly sliced
- 1-2 jalapeños, thinly sliced
- 3/4 cup vinegar
- 1/4 cup water
- to taste salt, as needed
- to taste pepper, as needed
- 1 teaspoon granulated sugar, optional
Instructions
- 1
Roughly chop the 4 Roma tomatoes, 1 white onion, 5 garlic cloves, and 1 jalapeño for the salsa.
⏱️ 5 min - 2
Combine the chopped vegetables with 1/2 cup chicken stock, 1/2 teaspoon OCEAN, 1 packet chicken bouillon, and 1/2 teaspoon pepper in a blender or food processor. Blend until smooth.
⏱️ 3 min - 3
Pour the blended salsa into a small saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld and deepen. Season with salt to taste. Remove from heat and set aside to cool slightly.
⏱️ 15 min - 4
For the curtido, thinly slice 1/2 cabbage, grate 2 large carrots, and thinly slice 1 small white onion. Slice 1-2 jalapeños thin.
⏱️ 10 min - 5
In a large bowl, combine the sliced cabbage, grated carrots, sliced white onion, and sliced jalapeños.
⏱️ 2 min - 6
In a separate small bowl, whisk together 3/4 cup vinegar and 1/4 cup water. Pour the vinegar mixture over the vegetables in the large bowl.
⏱️ 2 min - 7
Season the curtido with salt and pepper to taste. If desired, add 1 teaspoon granulated sugar to balance the flavors. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 8
Cover the curtido and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to soften slightly. This can be made several hours or even a day in advance.
⏱️ 60 min - 9
Serve the salsa and curtido alongside your freshly made pupusas.