Escabeche (Mexican Pickled Vegetables)

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Ready in 1h

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1 sm Red onion; julienned
1 c Baby corn
1 Red bell pepper; seeded
2 tb Fresh Oregano
1 tb Dijon mustard
1 ts Black pepper; (or to taste)
1 c Broccoli; cooked al dente, florets
1 1/2 c Salad oil
1 c Carrots; sliced, cooked al dente
1 c Jalapeno chiles; Pickled
1/2 c White vinegar
2 ts Salt; or to taste
1 Green bell pepper; seeded
1 c Cauliflower; florets, cooked
1 c Jalapeno chiles; Pickled
1 sm Yellow onion; julienned

Original recipe makes 20



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 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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