How to make an easy Curtido with fresh jalapeno

Tracey Koch

Photography by Collin Richie

May 1, 2024

Curtido

1 cup rice vinegar

1/3 cup water

1 teaspoon kosher salt

½ teaspoon sugar

1 (14) ounce bag tri-color coleslaw mix

½ cup sweet onion, sliced

1 fresh jalapeno, sliced

In a small mixing bowl whisk together the rice vinegar, water salt and sugar until salt and sugar have dissolved.
Place the coleslaw mix, onion slices and sliced fresh jalapeno into a large glass bowl, jar or dish with a tight-fitting lid.
Pour the rice vinegar mixture over the slaw and toss to coat. Cover and place the Curtido into the fridge to chill for several hours or overnight. This will last in the refrigerator for up to 1 week.

By Tracey Koch

Tracey Koch has been creating recipes, instructing cooking classes for both kids and adults, and writing food columns in the Baton Rouge area for over 25 years. She began writing her favorite column, “Dining In,” back in 2013. Find it featured in the Taste section of 225 Magazine every month. When she is not in the kitchen developing and testing new recipes, she is writing stories for her children’s book series about a little goose from Toulouse.