This is a Mexican pickled vegetable recipe which is much different from a traditional pickled vegetable recipe. The secret ingredient is Mexican Oregano. Mexican Oregano (Poliomintha longiflora), not to be confused with Cuban Oregano or Cuban Thyme which is a succulent, this is a leafy herb the looks more like tarragon than oregano. Although not a true oregano, Mexican oregano is native to Mexico, Guatemala and parts of South America. Lavender flowers bloom from summer to fall. The leaves have a spicy flavor that many gourmet chefs prefer. Placing whole branches over hot charcoal impart incredible flavor to grilled foods. We have a Secret Recipe DIY Refrigerator Pickles, but it has our special pickling spice, not Mexican Oregano.
From this seasoning, which is a great companion to hot and spicy, you can make great pickled vegetables.
Mexican Refrigerator Pickled Vegetables (Verduras en Escabeche)
3 Tablespoons vegetable oil
12 cloves garlic
1 cup sliced carrots
1 cup small cauliflower sections
8 jalapenos and 4 serranos, slit vertically down one side
1 large onion, sliced vertically
1 cup mild vinegar: cider, white wine, or herb-flavored
1 cup water
2 bay leaves
2 whole cloves
3 Tablespoons dried Mexican oregano
6 peppercorns
2 teaspoons kosher salt
Directions:
Heat oil and add garlic. Sauté until garlic turns golden and
remove from oil. Add carrots to hot oil; cook two minutes then add cauliflower,
chiles and onion. Continue to cook & stir for about two more minutes - keep
veggies crisp.
Add cooked garlic back in along with vinegar, water, and spices. Bring to boil then remove from heat. Transfer veggies and liquid to a clean, hot jar. Let cool and cover. Let develop overnight in the fridge. The oil will cloud up, so let sit for 10 minutes at room temp before serving.
The themes are:
December 2020 - Turkey Recipes (TurkDec)
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