Escabeche is just one of the things we add to the panes con pollo (chicken sandwiches). It’s is super easy to make and you can use it as a side salad, or a topping for any other sandwich, even hotdogs.
What is Escabeche
Escabeche is made with a variety of vegetables, vinegar, spices, and mustard. It is a topping for sandwiches, pupusas, hotdogs, or even used as a side dish. It is rich in flavor, and great for your gut health.
Simple ingredients
Onions
Carrots
Green beans
Green bell pepper
Cauliflower
Apple cider vinegar
Mustard
Oregano
Bay leaf
How to make Escabeche (step by step)
- Slice carrots and green bell pepper to the thickness similar to a half of a green bean.
- Finely cut onions and set aside. Cut the ends of the green beans and set aside.
- Cut cauliflower in mouth bit size pieces and set aside. Cut jalapeno in small ring size pieces.
- Once you have all of your veggies cut and ready. Place cauliflower and green beans together in a bowl. Add boiling water to cover them. Leave them there for 10-15 minutes.
- In a bowl at medium heat add olive oil (1 Tbsp.. only). Add onion and let it cook for about 3 minutes stirring constantly. Add the rest of the veggies carrots, green beans, cauliflower, and stir.
- Add oregano, vinegar, mustard, bay leave, water, and salt . Stir again
- Put on a lid and cook at low heat for about 15-20 minutes. The veggies will be soft, but not too soft. Let it cool completely before storing. Enjoy!
How to serve
Serve in big chicken sandwiches –that is the Salvadoran style. Use them as a topping for your hotdogs, other sandwiches.
How to store
Cool completely before store. Use a glass container to store in the fridge for about a week.
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Escabeche Salvadoreno (Pickled vegetables)
Ingredients
Instructions
- Slice carrots and green bell pepper to the thickness similar to a half of a green bean.
- Finely cut onions and set aside. Cut the ends of the green beans and set aside.
- Cut cauliflower in mouth bit size pieces and set aside. Cut jalapeno in small ring size pieces.
- Once you have all of your veggies cut and ready. Place cauliflower and green beans together in a bowl. Add boiling water to cover them. Leave them there for 10-15 minutes.
- In a bowl at medium heat add olive oil (1 Tbsp.. only). Add onion and let it cook for about 3 minutes stirring constantly. Add the rest of the veggies carrots, green beans, cauliflower, and stir.
- Add oregano, vinegar, mustard, bay leave, water, and salt . Stir again
- Put on a lid and cook at low heat for about 15-20 minutes. The veggies will be soft, but not too soft. Let it cool completely before storing. Enjoy!
Video
Notes
- 1. You can use avocado oil. or vegetable oil instead of olive oil.
- 2. You can use pineapple vinegar, or white vinegar. For white vinegar use 1/4 water mixed with 3/4 of vinegar. This one is more acidic so mixing it with water helps!
Escabeche salvadoreno, pickled vegetables, cauliflower