does anyone use curtido? my local grocery has jars of it packed by
goya. is the stuff any good at all?

(i googled, and ran across sheldon's and jill's names, but i'm not
sure they addressed the subject.)

i was hoping to use it as a slaw-type side or relish like kimchee that
would keep, refrigerated, for a while.

i've had pretty good experiences with goya products, but i thought i
would check with the food snobs here.

your pal,
blake