Side Pannel
Escabeche (Mexican Pickled Vegetables)
Escabeche (Mexican Pickled Vegetables)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 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
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.
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.
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