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Escabeche (mexican Pickled Vegetables)

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CATEGORY CUISINE TAG YIELD
Grains Mexican Appetizer 20 Servings

INGREDIENTS

1 1/2 c Salad oil
1/2 c White vinegar
1 T Dijon mustard
2 T Fresh oregano
2 t Salt, or to taste
1 t 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 Yellow onion, julienned
1 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

INSTRUCTIONS

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 <mikeb@radonc.ucdmc.ucdavis.edu>
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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