Friday, December 31, 2010


Escabeche is simple and quick to cook, then a few days in the fridge and it's ready to go.

The ratio of veggies is up to you. I like more carrots and less spicy, so I went that route, but you could just as easily go with hotter peppers, more peppers, etc., not to mention using things like broccoli, cubed butternut squash, or slices of zucchini.  Anything seems possible.


1 tbsp olive oil
2 large carrots
1 medium onion
1 yellow bell pepper
3 poblano chilis
2 cups cauliflower
1 cup red wine vinegar
1 tbsp salt
1 tsp dried Mexican oregano
6 bay leaves
water (to cover)


Cut vegetables into bite size pieces. In a saucepan, heat oil over medium high heat.  Saute onions and carrots until the onions are translucent. Add the remaining ingredients to the saucepan, with just enough water to cover. Bring to a gentle boil and allow to simmer for 5 minutes. Remove from heat and allow to cool until it's cool enough to safely transfer the vegetables to a glass jar or jars. Evenly distribute the liquid to each jar, and top with just enough water to cover the vegetables. Cover and refrigerate for at least a day before eating. Unless you can't wait...

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