Recipe for Escabeche (Mexican Pickled Vegetables) 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
20 Servings
Ingredients:
Amount Ingredient
1/2 cup Salad oil
1/2 cup White vinegar
1 tbl Dijon mustard
2 tbl Fresh oregano
2 tsp Salt (or to taste)
1 tsp Black pepper (or to taste)
1 cup Broccoli florts, cooked al dente
1 cup Cauliflower florets, cooked al dente
1 x Red bell pepper, seeded, julienned
1 x Green bell pepper, seeded, julienned
1 cup Carrots, sliced, cooked al dente
1 sm Yellow onion, julienned
1 sm Red onion, julienned
1 cup Baby corn
1 cup Pickled Jalapeno chiles (whole), drained and reserve juice
Instructions:
Instructions: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Escabeche   ::   Escabeche Casa Del Sol   ...