Sides/Escabeche
A: 3T vegetable oil
5c garlic, whole and peeled
B: 4 carrots, sliced medium on the bias
3-4C sliced hot peppers
1 onion, halved and sliced
C: 1/2C vinegar
3 bay leaves
1t oregano
1/2t marjoram
1/2t thyme
1t peppercorns
1/2t salt
1. Saute (A) in a pan about 3 minutes.
2. Add (B) and saute until just before onions begin to turn translucent.
3. Add (C), reduce heat, cover, and simmer 7 minutes.
4. Pack tightly into canning jars, and refrigerate 2 days.
$Id: escabeche,v 1.2 2010/04/24 16:08:15 deaven Exp $
Recipe Card