Escabeche

Ingredients

  • 1 pound tomatillos, husked and halved
  • 1 whole mild green chile, roasted and sliced in several fat strips
  • 1 whole mild red chile, roasted and sliced in several fat strips
  • 2 fresh jalapenos
  • 6 garlic cloves, halved
  • 1 cup white wine vinegar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon dried Mexican oregano

Instructions

  1. Arrange tomatillos, chiles and garlic decoratively in a 1-quart jar or bottle.
  2. Combine remaining ingredients in a saucepan and bring to a boil over high heat.
  3. Pour into the jar as much of the liquid as will fit.
  4. Cool the mixture to room temperature, cover, and chill for at least 5 days.

These vegetables will keep, refrigerated, for 2 months or longer.

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