Signature Dish of Bob Gottlieb

Marinated Vegetables (Chiles en Escabeche)

Recipe By: Bob
Serving Size: 1
Preparation Time: 0:30
Categories: Mexican, Salads, Vegetables, Side Dish

1/2 cup corn oil (or any Veg oil)
12 cloves garlic
8 carrots, cut into 1/4" coins
2 onions peeled & wedged
1 cauliflower broken up
10 small red potatoes, parboiled and quartered
(canned potatoes work well too)
1 pound jalapeños, quartered or cut into rings
1 quart distilled white vinegar
1 1/2 cups water
4 bay leaves
2 tablespoons oregano
2 tablespoons salt

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

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