Curtido Rojo
3 small beets
1 large cabbage
1 large onion
½ pound of green beans
3 small chilies peppers
2 Bay Leaves
1 sprig of thyme
8 ounces of red wine vinegar
Salt to taste
Wash and cut the first five ingredients in julienne strips. Then blanch the cabbage, and green beans in boiling water for one minute. Slice the peppers in half and scrape out the seeds and ribs. Blanch in the boiling water for one minute and then mince. Run the blanched ingredients under cold water to cool and then drain. Add beets to the bowl. Mix the thyme, bay leaves and vinegar. Pour over the vegetables. Mixing with your hands is the easiest way to get everything well blended. Salt to taste. Chill overnight.
