Salvadoran Salsa Yields: about 1 quart
This gingery and spicy salsa, also known as curtido, is a traditional Sal- vadoran food. The twist here is added turmeric and green apple. Serve on its own, as a condiment with chips, on sausages or over salad. Maybe mix a couple of heaping spoonfuls with freshly mashed avocado for a fresh take on guacamole.
1/2
green cabbage 1 to 2 carrots
One 2-inch piece fresh ginger 1
cayenne chili 1/2
1 green apple, cored and quartered /2
small purple or red onion One 2-inch piece fresh turmeric 3 Tbsp unrefined fine or 6 Tbsp unrefined coarse sea salt 1 quart (or liter) filtered water
Use a food processor with a coarse grating blade to shred the cabbage, carrots, apple, ginger, chili, onion and turmeric. (Consider wearing food-safe gloves to avoid touching the chili.)
Transfer to a crock or a large glass or ceramic bowl, and mix well.
In a pitcher or large measuring cup, dissolve the salt in the water, stirring if necessary to dissolve the salt. Pour the saltwater over the salsa mixture until all
ingredients are submerged, leaving a couple of inches at the top for expansion.
Place a snug-fitting plate inside the crock or bowl over the salsa-water mix- ture; then weigh it down with food-safe weights or a bowl or jar of water, so the vegetables remain submerged under the brine as they ferment. Cover with a lid or a cloth, and allow it to ferment five to seven days, checking periodically to ensure the salsa is still submerged below the water line.
If any mold forms on the surface, simply scoop it out. It won’t spoil the salsa unless it gets deeper inside the crock. (It may form where the mixture meets the air, but it rarely forms deeper.)
After one week, put the salsa in jars or a bowl, cover and place in the fridge, where it usually lasts up to a year.
Recipe and photo courtesy of Michelle Schoffro Cook and New World Library; visit
DrMichelleCook.com.
breathe
natural awakenings October 2017
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