GUATEMALAN RED-CABBAGE RELISH (CURTIDO DE REPOLLO MORADO GUATEMALTECO)

By polloazul

Presilla’s version of a popular Central American table condiment—delicious piled on top of tamales and enchiladas or eaten with beef—has a vegetal sweetness and a brightness that cuts the lushness of marinated slab bacon. Beet juice augments the color even more.

Ingredients

• 1 (2- to 2 1/2-lb) red cabbage, cored and finely shredded
• 1 large carrot, finely shredded
• 1 large red onion, halved lengthwise and thinly sliced
• 1 to 2 fresh jalapeños, stemmed, seeded, and minced
• 2 Turkish bay leaves or 1 California
• 1 cup red-wine vinegar
• 1 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 1/4 cup beet juice from a can or jar of beets (not pickled; optional)
• 1/4 cup finely chopped cilantro
• 5 tablespoons grated brown loaf sugar (piloncillo or panela) or 1/4 cup packed dark brown sugar
• 2 teaspoons grated orange zest
• 1/8 teaspoon ground allspice
• 1 tablespoon cumin seeds, toasted

Preparation

Step 1

Blanch cabbage in a large pot of salted boiling water 2 minutes. Drain well in a colander and cool. Transfer to a large bowl and toss with carrot, onion, jalapeños, and bay leaves.
Whisk together vinegar, oil, lime juice, beet juice (if using), cilantro, loaf sugar, zest, allspice, 2 tsp salt, and 1 tsp pepper in a bowl until sugar and salt have dissolved. Pour over vegetables and toss well. Let stand at least 20 minutes for flavors to blend. Discard bay leaves.
Serve relish sprinkled with cumin seeds.