• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Escabeche Casa Del Sol

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 12 Cloves garlic; peeled
  • 1 md Onion; cut in wedges
  • 3/4 c Olive oil
  • 4 Carrots; peeled, sliced thin
  • 1 ts Whole black peppercorns
  • 1 1/2 c White vinegar
  • 1 cn (3.5-oz) pickled Jalapenos
  • 2 c Water
  • 3 tb Salt
  • 1 Head cauliflower; in florets
  • 12 sm Bay leaves
  • 3 Zucchini; thinly sliced
  • 3/4 ts Each: thyme; oregano,
  • -marjoram

 Directions

In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots
& peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3
minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water &
jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated
into florets, & cook, covered over moderate heat for 12 minutes. Add bay
leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram.
Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in
refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8
cups.

NOTE: Use both cauliflower & jicama if both are availableif not, use one
or the other.

BY LTC GRANVILLE TATE

FROM RESTAURANTE CASA DEL SOL,

CD JUAREZ, MEXICO

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