About the Recipe
This spicy red cabbage curtido is crisp, tangy, and full of heat. Habanero, cilantro, red onion, apple cider vinegar, and lime create a vibrant topping for tacos, bowls, sandwiches, or pupusas.
Ingredients
½ medium red cabbage, finely shredded, about 6 cups
½ medium red onion, thinly sliced
1 habanero pepper, finely minced
1 packed cup fresh cilantro, roughly chopped
1 tsp salt
½ tsp freshly ground black pepper
1 cup apple cider vinegar
1 cup warm water
Juice of 1 lime
Preparation
Step 1
Place the shredded cabbage in a large bowl. Sprinkle with salt and massage for 2–3 minutes, until it begins to soften.
Step 2
Add the red onion, habanero, cilantro, and black pepper. Toss together.
Step 3
Whisk together the apple cider vinegar, warm water, and lime juice.
Step 4
Pour the pickling liquid over the vegetables and toss well.
Step 5
Transfer to a jar or airtight container, pressing the vegetables down so they are mostly submerged.
Step 6
Refrigerate for at least 4 hours, preferably overnight, before serving.
Step 7
Serve with tacos, burritos, pupusas, sandwiches, burgers, grain bowls, or grilled vegetables.