🫙 From the Spice Rack
escabeche
Escabeche 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
mexicanmaineasy
Ingredients8 items
Ingredients
- 1poundtomatillos, husked and halved
- 1whole mild green chile, roasted and
- 1whole mild red chile, roasted and
- 2fresh jalapeños
- 6garlic cloves, halved
- 1cupwhite wine vinegar
- 1/4cupwater
- 1teaspoonsalt
Directions
- 1
Escabeche 1 pound tomatillos, husked and halved 1 whole mild green chile, roasted and sliced in several fat strips 1 whole mild red chile, r
- 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
- 5
These vegetables will keep, refrigerated, for 2 months or longer.