Escabeche (mexican pickled vegetables)
20 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .