Escabeche (Mexican Pickled Vegetables)

Ingredients

1 1/2 cups Salad oil
1/2 cup White vinegar
1 tablespoon Dijon mustard
2 tablespoons Fresh oregano
2 teaspoons Salt (or to taste)
1 teaspoon Black pepper (or to taste)
1 cup Broccoli florts; cooked al
1 cup Cauliflower florets; cooked
1 Red bell pepper; seeded,
1 Green bell pepper; seeded,
1 cup Carrots; sliced, cooked al
1 small Yellow onion; julienned
1 small Red onion; julienned
1 cup Baby corn
1 cup Pickled Jalapeno chiles
1 cup Pickled Jalapeno chiles

Method

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.

Yield

2


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