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Receta Escabeche (Mexican Pickled Vegetables)

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Raciónes: 12

Ingredientes

Cost per serving $0.57 view details
  • 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

Direcciones

  1. In a blender or possibly food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 min.
  2. Place the vegetables and vinaigrette and mix together till well coated.
  3. Add in reserved jalapeno juice to taste. Marinate at least 2 hrs or possibly a couple of days.
  4. 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%
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