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Associate.com - Share Your Recipe!

Recipe Name: Escabeche (mexican Pickled Vegetables) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 20

Ingredients:
1 1/2 Cup(s) Salad oil
1/2 Cup(s) White vinegar
1 Tablespoon(s) Dijon mustard
2 Tablespoon(s) Fresh Oregano
2 Teaspoon(s) Salt, or to taste
1 Teaspoon(s) Black pepper, or to taste
1 Cup(s) Broccoli florts, cooked al
dente
1 Cup(s) Cauliflower florets, cooked
al dente
1 Red bell pepper, seeded
julienned
1 Green bell pepper, seeded
1 Cup(s) Carrots, sliced cooked al
1 Yellow onion, julienned
1 Red onion, julienned
1 Cup(s) Baby corn
1 Cup(s) Pickled Jalapeno chiles
whole drained and
Reserve juice
sliced drained and
Directions:
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 acouple
of days. Makes 10 cups.Michael Bowers
<mikeb@radonc.ucdmc.ucdavis.edu>CHILE-HEADS ARCHIVESFrom the
Chile-Heads recipe list. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 145
Total Fat: 16.5g
Cholesterol: 0mg
Sodium: 242.7mg
Potassium: 48.2mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g


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