Recipe - Escabeche (Mexican Pickled Vegetables)

1 One half cup Salad oil
One half 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
dente
1 cup Cauliflower florets; cooked
al dente
1 Red bell pepper; seeded,
julienned
1 Green bell pepper; seeded,
julienned
1 cup Carrots; cut or sliced up , 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
( cut or sliced up ); 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.

Michael Bowers mikeb@radonc.ucdmc.ucdavis.edu

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