Escabeche

Ingredients

  • 1 1/2 cups salad oil
  • 1/2 cup white vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh oregano
  • 2 teaspoons salt (to taste)
  • 1 teaspoon black pepper
  • 1 cup broccoli florets, cooked al dente
  • 1 cup cauliflower florets, cooked al dente
  • 1 cup 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, res. juice
  • 1 cup pickled jalapeno chiles (sliced), drained, res. juice

Method

  • 1. In a blender or food processor combine the oil, vinegar, mustard, oregano, salt and pepper and blend for 5 minutes.
  • 2. Place the vegetables and vinaigrette in a bowl and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days.

Notes

  • SERVINGS: 10
  • SOURCE: Chili-Heads Recipe Collection/Internet