Escabeche casa del sol

1 Servings

Ingredients

Quantity Ingredient
12 Cloves garlic; peeled
1 medium Onion; cut in wedges
¾ cup Olive oil
4 Carrots; peeled, sliced thin
1 teaspoon Whole black peppercorns
1½ cup White vinegar
1 can (3.5-oz) pickled Jalapenos
2 cups Water
3 tablespoons Salt
1 Head cauliflower; in florets
12 smalls Bay leaves
3 Zucchini; thinly sliced
¾ teaspoon Each: thyme; oregano, marjoram

Directions

In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots & peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3 minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water & jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 minutes. Add bay leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram.

Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8 cups.

NOTE: Use both cauliflower & jicama if both are available--if not, use one or the other.

BY LTC GRANVILLE TATE

FROM RESTAURANTE CASA DEL SOL,

CD JUAREZ, MEXICO

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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