Tuesday, 22 August 2017       

verduras en escabeche Recipe

Verduras en Escabeche (Pickled Vegetables - Guatemala)
5 jalapeƱo chiles, each about 2 inches long
1 tablespoon corn oil
2 cups diagonal 1/8-inch thick slices carrots
1 pound cauliflower, cut into 1-inch florets
1 cup sliced onion
5 garlic cloves
1 teaspoon thyme
1 teaspoon oregano
4 bay leaves
1 teaspoon salt
1 teaspoon granulated sugar
1 cup cider or white vinegar

Fry the chile peppers in the oil for 2 minutes to soften the skins. Remove the chiles, slice them open vertically, and remove seeds and fibers. Set aside.

Blanch the carrots, cauliflower, onion and garlic separately in boiling water for 2 minutes. Drain well and mix them all together. Put them into a glass jar or stone crock.

Mix the thyme, oregano, bay leaves, salt and sugar in the vinegar. Pour this over the vegetables and mix well. Allow the escabeche to marinate for 1 day or more before using. The pickle can be refrigerated or stored at room temperature in a cool place.

Top Vegetables Recipes:
red bliss potato salad
sopa de fideo (vermicelli soup)
yuca fries (yucca frita)
pasta vegetable bake
jiffy baked corn casserole
dixie stampede cream of vegetable soup
cornbread salad
nopalito salad (prickly pear cactus salad)
jalapeno corn
verduras en escabeche
marinated carrots
sweet and sour kraut salad
Grilled Chile Relleno
ranch potato casserole


Main Menu
Top Downloads
New Programs
Link to us
Spyware Definitions
Viruses Info
Contact us



- Privacy Policy -