-
Escabeche (Mexican Pickled Vegetables)
Ingredients
- 1 1/2 c. Salad oil
- 1/2 c. White vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Fresh oregano
- 2 tsp Salt (or possibly to taste)
- 1 tsp Black pepper (or possibly to taste)
- 1 c. Broccoli florts, cooked al dente
- 1 c. Cauliflower florets, cooked al dente
- 1 x Red bell pepper, seeded, julienned
- 1 x 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), liquid removed and reserve juice
- 1 c. Pickled Jalapeno chiles (sliced), liquid removed and reserve juice
Directions
- In a blender or possibly food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 min.
- Place the vegetables and vinaigrette and mix together till well coated.
- Add in reserved jalapeno juice to taste. Marinate at least 2 hrs or possibly a couple of days.
- Makes 10 c..
Similar Recipes
Leave a review or comment