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Escabeche (A Pickled Vegetable Mixture; Mexican / Southwe mexican, spice, pickles 1 1/2 cup salad oil 1/2 cup white vinegar 1 tablespoon dijon mustard 2 tablespoon fresh oregano 2 teaspoon salt (or to taste) 1 teaspoon black pepper (or to taste) 1 cup broccoli florts, cooked al 1 dente 1 cup cauliflower florets, cooked 1 al dente 1 red bell pepper, seeded, 1 julienned 1 green bell pepper, seeded, 1 julienned 1 cup carrots, sliced, cooked al 1 dente 1 small yellow onion, julienned 1 small red onion, julienned 1 cup baby corn 1 cup pickled jalapeno chiles 1 (whole), drained and reserve 1 juice 1 cup pickled jalapeno chiles 1 (sliced), drained and 1 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. Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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