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Escabeche Casa del Sol

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Photo by Laurie Smith for Saveur Magazine

Photo by Laurie Smith for Saveur Magazine

Recipe: Escabeche Casa del Sol – Pickled Vegetables

Summary: Our good friends the Estavillos had an excellent restaurant in Ciudad Juarez, Chihuahua, across the border from El Paso, Texas. During the time I lived there (1973-83) there were no really good, more elegant restaurants in El Paso but you could cross the border into Mexico and have a great meal. Then 9/11 came and crossing the border became a huge ordeal and we lost Casa del Sol. They served this delicious escabeche with tortilla chips.

Ingredients

  • ¾ cup extra-virgin olive oil 12 cloves garlic, peeled 1 medium yellow onion, peeled and cut into wedges 4 carrots, peeled, trimmed and sliced 1 tsp black peppercorns 1 tsp dried thyme 1 tsp dried oregano 1 tsp dried marjoram 8 bay leaves 1 head cauliflower, cored and cut into florets 4 jalapenos, stemmed, seeded and chopped 1 ½ cups white vinegar 3 medium zucchini, trimmed and sliced 1 1lb jicama, peeled, trimmed and cut into ¾” dice

Instructions

  1. . Heat oil in a large pan over medium-high heat until hot but not smoking. Add garlic and onions and sauté for 3 minutes, stirring constantly. 2. Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt. 3. Add cauliflower, jalapenos, vinegar, and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes. 4. Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy, so do not overcook. 5. Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature. Store in sealed container in refrigerator for up to 1 week.

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Gluten free

Number of servings (yield): 8

Meal type: snack

Culinary tradition: Mexican

Copyright © Zarela Martinez.
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Microformatting by hRecipe.

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