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Escabeche
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    Escabeche

    (a pickled vegetable mixture; Mexican / Southwestern)

  • 1 1/2 c salad oil
  • 1/2 c white vinegar
  • 1 Tbs Dijon mustard
  • 2 Tbs fresh oregano
  • 2 tsp salt (or to taste)
  • 1 tsp 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 small yellow onion, julienned
  • 1 small red onion, julienned
  • 1 cup baby corn
  • 1 cup pickled jalapeno chiles (whole), drained and reserve juice
  • 1 cup pickled jalapeno chiles (sliced), drained and reserve juice
  • 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.

    Origin:???
    Posted By: ???
    Post Date:

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