Title: Escabeche (A Pickled Vegetable Mixture; Mexican / Southwe
Categories: Spice Pickle Mexican
Yield: 1 Servings

1 1/2	c	Salad oil
1/2	c	White vinegar
1	tb	Dijon mustard
2	tb	Fresh oregano
2	ts	Salt (or to taste)
1	ts	Black pepper (or to taste)
1	c	Broccoli florts, cooked al
		Dente
1	c	Cauliflower florets, cooked
		Al dente
1		Red bell pepper, seeded,
		Julienned
1		Green bell pepper, seeded,
		Julienned
1	c	Carrots, sliced, cooked al
		Dente
1	sm	Yellow onion, julienned
1	sm	Red onion, julienned
1	c	Baby corn
1	c	Pickled jalapeno chiles
		(whole), drained and reserve
		Juice
1	c	Pickled jalapeno chiles
		(sliced), drained and
		Reserve juice

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 Internet: mikeb@radonc.ucdmc.ucdavis.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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