Escabeche (Mexican Pickled Vegetables) Recipe
Servings: 12
Ingredients
- 1 1/2 c. Salad oil
- 1/2 c. White vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Fresh oregano
- 2 tsp Salt (or possibly to taste)
- 1 tsp Black pepper (or possibly to taste)
- 1 c. Broccoli florts, cooked al dente
- 1 c. Cauliflower florets, cooked al dente
- 1 x Red bell pepper, seeded, julienned
- 1 x 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), liquid removed and reserve juice
- 1 c. Pickled Jalapeno chiles (sliced), liquid removed and reserve juice
Directions
- In a blender or possibly food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 min.
- Place the vegetables and vinaigrette and mix together till well coated.
- Add in reserved jalapeno juice to taste. Marinate at least 2 hrs or possibly a couple of days.
- Makes 10 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 262 | |
| Calories from Fat 241 | 92% |
| Total Fat 27.24g | 34% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 412mg | 17% |
| Potassium 124mg | 4% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.03g | 1% |
| Protein 0.72g | 1% |
