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Prep
Difficulty
Medium
Time
Estimate
1 hour
Make the curdito first since it is best pressed for a while. Turn it over periodically as you cook the rest. Simmer the kohlrabi. Bake the peppers. While those cook, chop up the cantaloupe salsa. Start to saute the onions. Puree the kohlrabi and other ingredients. Stuff in the peppers. Finish the sauce and drizzle across the top. Serve the stuffed peppers with the slaw & salsa alongside.
This Salvadoran slaw appears along papusas and if you are lucky in little bowls perfect for dipping chips at some Mexican restaurants. Allow this slaw some time to marinate and absorb, otherwise it comes together quickly and with ease.
A creamy vegetable stuffed into a spicy pepper. If you can’t find kohlrabi substitute another root vegetable such as turnips or potatoes. Any pepper will do to be stuffed- spicy ones such as anaheim or sweet bells both work nicely. A food processor is the best way to make this dish, although mashing the kohlrabi by hand and leaving the sauce chunky is a tasty possibility as well.
Juicy, even slightly over-ripe melons will work well with the spicy additions in this delightful little quick salsa. Control the spice level by starting with half of the jalapeno and adding more as desired.
