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LOCATION: Recipes >> Preserving >> Escabeche 02

Print this Recipe    Escabeche 02

ESCABECHE

1 1/2 vegetable oil
1/2 cup white vinegar
1 T Dijon mustard
2 Tbl oregano
2 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1 cup broccoli florets, cooked al dente
1 cup cauliflower florets, cooked al dente
1 cup green bell pepper, seeded and julienned
1 cup carrots, sliced and cooked al dente
1 small red onion, julienned
1 small yellow onion, julienned
1 cup baby corn
1 cup pickled jalapeno chiles (whole) drained and juice reserved
1 cup pickled jalapeno chiles, sliced and drained, reserve juice

Mix first 6 ingrediets and blend well.

In a large bowl, place the vinaigrette and all vegetables. Mix
together until vegetables are well coated. Add some of the reserved
jalapeno juice to taste. Marinate the escabeche in the refrigerator
for 2 to 8 hours. Makes approximately 10 cups.

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