Tomatillo Escabeche

August 22, 2007

Tomatillo Escabeche

Sara, Tucson CSA

Escabeche is delicious as a side for tacos, or served on or alongside sandwiches or burgers.

2 medium bell peppers
3 chiles
3-4 tomatillos
6 whole cloves garlic
½ onion or one shallot

4 cups rice wine vinegar
2 cups water
½ cup sugar
2 teaspoons salt
Coriander, fennel, thyme, oregano, allspice or any other combination or herbs and spices that you like.

Prepare veggies for brine by removing stems and roughly chopping into large chunks. Pack into glass jars. Bring brine solution to a boil and cook, simmering, for 10-12 minutes. Pour over vegetables, covering completely, and cool. Put lids on jars and refrigerate. Let sit for one week before using, for best taste. Will keep in refrigerator for several weeks.

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