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