Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Escabeche

Rate This Article

Comment On This Article

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.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com