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Title: Marinated Vegetables (Chiles En Escabeche)
Categories: Mexican, Vegetables
Yield: 1 Serving
1/2 c Corn oil or vegetable oil
12 cl Garlic
8 Carrots; cut into 1/4" coins
2 Onions; peeled & wedged
1 Cauliflower; broken up
10 sm Red potatoes; parboiled and
-quartered (canned potatoes
-work well too)
1 lb Jalapeños; quartered or cut
-into rings
1 qt Distilled white vinegar
1 1/2 c Water
4 Bay leaves
2 tb Oregano
2 tb Salt
Preparation time: 30 minutes
Heat oil in large heavy pot. Add garlic, carrots, cauliflower, and
jalapeños; sauté 6 minutes stirring continuously with wooden spoon.
Add vinegar, water, and onions and bring to a quick boil. Add
potatoes, spices, and salt; cover and turn off the heat. Let steep
for 10 minutes. Uncover and transfer to another container to cool.
These will keep 2 or 3 weeks in the refrigerator.
Notes: Any hard type vegetable can be used, such as green beans, bell
peppers. The Chiles can be left off or just a few used for flavor.
Recipe by Bob Gottlieb
Recipe FROM: <
https://web.archive.org/web/20080908024730/
http://www.recfoodcooking.org/sigs/Bob%20Gottlieb/
Marinated%20Vegetables%20%28Chiles%20en%20Escabeche%29.html>
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