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Nevermind, I answered my own question =) I found an Encurtido recipe made with red onions and I think I'll try it: https://lacooquette.com/encurtido-curtido/ h
by UnpossibleJim 4y ago
Nevermind, I answered my own question =) I found an Encurtido recipe made with red onions and I think I'll try it:
https://lacooquette.com/encurtido-curtido/ https://lacooquette.com/encurtido-curtido/
Thanks for bringing this up. Never heard of it, now I have =)
EDIT: this one isn't fermented, but at least I know what to look for. Anyways, thanks! My fermenting jars are ready to go!
- jamal-kumar 4y agoYeah, there's more fermented versions that use maybe only a bit of vinegar for preservation purposes for sure. It's really quite a lot of different kinds you can make, the one in that recipe is on the milder end of the curtido/chilero spectrum. One I learned in the Caribbean which you find more often in Panama is mostly just scotch bonnets, garlic, onions and lemon juice as a base which is insanely hot (The woman in this video is having a hard time with making it even, and it's pretty much just throwing things in a blender and letting it sit for a while so don't worry if you don't speak the language): https://www.youtube.com/watch?v=72eSB8d1gt4 https://www.youtube.com/watch?v=72eSB8d1gt4 I search 'chilero fermentado' for results.
- quercusa 4y agoMy wife has been making something very similar - I didn't know it had a name. Goes well on all kinds of things, but it's a must on fish tacos.
- jamal-kumar 4y agoI'm a huge fan of eating ceviche with it. Any other kinds of sauce on ceviche are gross, I have no idea why people put ketchup and mayo on that stuff when there's usually great chilero to pair with it.