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Escabeche

Ingredients
  • 1 1/2 vegetable oil
  • 1/2 cup white vinegar
  • 1 T Dijon mustard
  • 2 Tbl oregano
  • 2 tsps salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • 1 cup broccoli florets, cooked al dente
  • 1 cup cauliflower florets, cooked al dente
  • 1 cup green bell pepper, seeded and julienned
  • 1 cup carrots, sliced and cooked al dente
  • 1 small red onion, julienned
  • 1 small yellow onion, julienned
  • 1 cup baby corn
  • 1 cup pickled jalapeno chiles (whole) drained and juice reserved
  • 1 cup pickled jalapeno chiles, sliced and drained, reserve juice
Instructions

Mix first 6 ingrediets and blend well. In a large bowl, place the vinaigrette and all vegetables. Mix together until vegetables are well coated. Add some of the reserved jalapeno juice to taste. Marinate the escabeche in the refrigerator for 2 to 8 hours. Makes approximately 10 cups.

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