Escabeche (mexican pickled vegetables)

Yield: 20 Servings

Measure Ingredient
1½ cup Salad oil
½ cup White vinegar
1 tablespoon Dijon mustard
2 tablespoons Fresh oregano
2 teaspoons Salt (or to taste)
1 teaspoon Black pepper (or to taste)
1 cup Broccoli florts; cooked al dente
1 cup Cauliflower florets; cooked al dente
1 Red bell pepper; seeded, julienned
1 Green bell pepper; seeded, julienned
1 cup Carrots; sliced, cooked al dente
1 small Yellow onion; julienned
1 small Red onion; julienned
1 cup Baby corn
1 cup Pickled Jalapeno chiles (whole); drained and reserve juice
1 cup Pickled Jalapeno chiles (sliced); drained and reserve juice

In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes.

Place the vegetables and vinaigrette and mix together until well coated.

Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups.

Michael Bowers <mikeb@...>

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