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Escabeche

Source of Recipe

Cristina Orozco


Recipe Introduction

This is a vegetable dish served on the Mexican table as an appetizer or condiment. This also tastes better as it ages. You can make a little or a lot.

List of Ingredients

1 lb.carrots, julienned into long strings
1 head cauliflower, separated into bite sized pieces
2 onions, sliced into rings or chunks
2-3 jalepenos (leave whole)
1 head garlic, separate into cloves
1 box mushrooms, whole or sliced in half
3 zuchinni, sliced


Recipe

Take chopped vegetables in batches and saute in large pan with oil until tender crisp. Combine all vegetables. Poke the jalepenos with fork to release juices.

Make Marinade:
1 /2 cups water
1 chicken bouillon cube
1 cup vinegar
dash sugar
salt and pepper

Combine marinade ingredients and warm up. May need to double or triple based on amount of vegetables. Pour over vegetables. Let marinate for several days. Serve in a small bowl at table. Great snack. Good with crackers.