I love pickles, and Mexican reigns #1 with escabeche. Italian is a close 2nd with giardiniera. Either one is a good side dish or snack, but that bottle's pretty much one serving, despite the label's claim of 14.
It Mexican places, I always hope for some good stuff besides salsa at the salsa bars, but it's usually just carrots, onions, and jalapenos.. At Rubio's it's just jalapenos. Oh yeah, with a sliver of carrot per hundred jalapeno rings. Why do they even bother with the carrots?
Enter Taco Mesa! Last week at Taco Mesa, I had some amazing stuff. Cauliflower, carrots, onions, garlic, chilies, spices, oil, vinegar. Faced with a delicious bowl full of raw ingredients, merely mixed together into a heavenly pickly treat, I was forced to admit that there's really no way that it could be hard to make. So, I decided to make my own.
Here's take one.
This tastes less blurry than it looks
Makes 1 or 14 servings
12 oz cauliflower
10 baby carrots
1 pasilla chili
8 bay leaves
1 tbsp coriander seeds
1 tbsp dried oregano
1 tsp salt
lots of ground pepper
1 cup white vinegar
2 tbsp olive oil
Get a saucepan that's big enough to hold all of the cauliflower and carrots, plus water. Fill the pan with water about 3/4 of the way and bring it to a boil.
Cut the cauliflower into bite size florets. Cut the carrots into strips or disks. Add the cauliflower and carrots to the boiling water and simmer for about 5 minutes. Drain.
Put the cooked veggies and all the rest of the stuff in a zip lock bag. Squeeze the air out and seal the bag. Refrigerate overnight or for a few days. Eat in one or fourteen sittings.
Nutrition for one serving: 400 calories, 31g Fat, 25g Carbs, 5g Fiber, 2g Protein.
Nutrition for one serving: 29 calories, 2.5g Fat, 2g Carbs, 0g Fiber, 0g Protein.