AIP Mexican Escabeche
Posted on September 12 2018
One of my favorite things on a salsa bar in a Mexican restaurant is the escabeche, if they have it of course. Crisp crunchy vegetables, tangy vinegar and seasonings. You can make a batch and store them in the refrigerator for those times you need a little something. Or to accompany your AIP Beef Tacos!
MEXICAN ESCABECHE AIP
- Large Glass Jar with lid
- 1 cup carrots, sliced
- 2 1/2 cups cauliflower florets
- 1 bunch radishes, sliced
- 6 garlic cloves
- 3 bay leaves
- 1 tablespoon coconut sugar
- 1 1/4 teaspoons sea salt
- 1 cup distilled white vinegar
- 2 cups water
- Put bay leaves into glass jar. Peel garlic cloves but leave whole and put in jar. Layer carrots, cauliflower, and radishes in jar.
- In a pot, combine vinegar, water, salt, and coconut sugar. Bring to a boil on the stovetop then simmer until the sugar has dissolved, about 30 seconds. Pour vinegar mixture over vegetables and allow to cool for one hour before sealing and refrigerating.
- It can be eaten as soon as it’s cooled but tastes better the next day.
By Executive Chef Ann Lotterhos