guatemalan red cabbage relish

by maricel presilla
cucharamama restaurant

1 medium red cabbage, cored and finely shredded
1 large carrot, peeled and finely shredded
1 1/2 jalapenos, stemmed, seeded, and minced
1 large red onion, cut lengthwise and thinly sliced
2 bay leaves
1/4 cup beet juice (optional)
1/4 cup lime juice
1 cup red-wine vinegar
1 cup extra-virgin olive oil
Grated zest of one bitter or regular orange, preferably Seville
1/4 cup finely chopped cilantro
1/8 teaspoon ground allspice (optional)
1 tablespoon cumin seed, toasted (optional)
1/4 cup plus 1 tablespoon dark Muscavado (optional)
Coarse salt and freshly ground pepper


1. Bring a large pot of salted water to a rolling boil over high heat. Add cabbage and let cook for 2 minutes. Drain well and let cool completely.

2. Transfer cooled cabbage to a large bowl. Add carrot, chile, onion, and bay leaves; set aside. In another small bowl, whisk together beet juice, lime juice, vinegar, olive oil, orange zest, cilantro, allspice, cumin, and Muscavado, if using; season with 2 teaspoons salt and 1 teaspoon pepper. Add to cabbage mixture and toss until well combined. Season with salt and pepper. Keep tightly covered, refrigerated, for up to 3 days.

latin american adobo! ole

latin american marinade

by maricel presilla

cucharamama restaurant

8 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
1 tablespoon extra-virgin olive oil
8 large cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon aniseed
1/2 teaspoon Spanish hot paprika
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
1/4 cup Oloroso sherry
1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
1 teaspoon coarse salt