Free Recipe Escabeche (Mexican Pickled Vegetables)
Recipe Type: Free Appetizer Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 20
Ingredients for Escabeche (Mexican Pickled Vegetables) Recipe
1-1/2 c Salad oil
1/2 c White vinegar
1 tb Dijon mustard
2 tb Fresh oregano
2 ts Salt (or to taste)
1 ts Black pepper (or to taste)
1 c Broccoli florts; cooked al
-dente
1 c Cauliflower florets; cooked
-al dente
1 Red bell pepper; seeded,
-julienned
1 Green bell pepper; seeded,
-julienned
1 c Carrots; sliced, cooked al
-dente
1 sm Yellow onion; julienned
1 sm Red onion; julienned
1 c Baby corn
1 c Pickled Jalapeno chiles
-(whole); drained and
-reserve juice
1 c Pickled Jalapeno chiles
-(sliced); drained and
-reserve juice
Escabeche (Mexican Pickled Vegetables) Preparation
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@radonc.ucdmc.ucdavis.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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