Escabéche (es-keh-bensh) is a marinated Spanish fish dish. Here, vegetables are marinated instead for a refreshing salsa that can be served as an appetizer with chips. This recipe from Casa del Sol is inherently healthy--we simply decreased the oil.

Recipe by Cooking Light March 2000


Credit: Frank Munoz

Recipe Summary

12 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves); trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil, and onions in a Dutch oven. Bake, uncovered, at 400° for 30 minutes. Stir vegetables; add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves; place garlic, vegetables, and spice bag in a large bowl.

  • Drain jalapeños over a bowl, reserving liquid. Place the Dutch oven over medium-high heat; stir in the reserved jalapeño juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapeños, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag; cover and store in refrigerator.

  • Note: Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.

Nutrition Facts

86 calories; calories from fat 29%; fat 2.8g; saturated fat 0.6g; mono fat 0.8g; poly fat 1.4g; protein 2.8g; carbohydrates 15g; fiber 4.6g; iron 2.4mg; sodium 438mg; calcium 62mg.