Curtido (Salvadoran cole slaw)

My recipe is reversed engineered from the many Salvadoran curtidos I’ve tasted around the Los Angeles area. Most internet recipes don’t allow enough pickling time. Do NOT use a regular yellow onion – it is too stinky! Cole slaw mix can be substituted for the cabbage and carrot.

INGREDIENTS

• 1 medium head red or green cabbage, THINLY SLICED
• 2 medium carrots, peeled and shredded
• 1 small red or white onion, thinly sliced
• 1 c. apple cider or pineapple vinegar
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. brown sugar
• Chile flakes or sliced pickled jalapeno chile (optional)

PREPARATION

- In a large pot, cover the cabbage with water and bring to a boil. Simmer for only one or two minutes. Remove from the heat and strain out the cooking water.

- Combine blanched cabbage with the remaining ingredients in a glass container, adding enough water to barely cover the vegetables.

- Refrigerate at least 12 hours before serving.

Tartar sauce

I was looking for an alternative topping for fish tacos and the occasional seafood steak. This sauce is all about herbs held together with a bare minimum of binder. As it turns out, this recipe is reminiscent of the classic French 'remoulade' sauce that I recently rediscovered.

Feel free to substitute sour cream or yogurt for the mayo.

INGREDIENTS

• 1/3 cup mayonnaise
• 2 tsp dried or 1 Tbsp fresh tarragon, finely minced
• 1 green onion including top, finely minced
• 1 Tbsp capers, finely minced
• 1 fresh chile serrano, finely minced (optional)
• White or rice vinegar, to loosen up sauce and to taste

PREPARATION

- Mix all ingredients and set aside for two hours to let the flavors develop.