Pickled Purslane Verdolaga En Escabeche Food

JALAPENO EN ESCABECHE (PICKLED JALAPENO)

Steps:

• Roast, peel and seed jalapenos. (Might want to use gloves to prevent burning.).
• Saute onion and garlic in olive oil until clear.
• Add vinegar, water, salt, oregano and bay leaves.
• Bring to a boil.
• Add peppers and simmer 10 minutes.
• Store in covered jars in refrigerator.

CHICKEN IN CITRUS ESCABECHE SAUCE (POLLO EN ESCABECHE DE FRUTAS

Steps:

• Season the chicken with the adobo.
• Heat 1/4 cup of the oil in a large skillet and saute the chicken over medium-high heat until lightly browned. Let it cool to room temperature on a serving plater.
• In another pan, heat 1/4 cup of the oil and saute the onion, pepper, and garlic until soft.
• Add the onion mixture to the chicken.
• Combine the juices, remaining 1/4 cup oil, and honey. Pour over the chicken and toss. Garnish with capers.

ESCABECHE DE VERDURAS (BOLIVIAN PICKLED VEGETABLES)

Steps:

• CARROTS: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
• ONIONS: Cut the ends off the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
• LOCOTO/CHILI PEPPERS: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
• STRING BEANS: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
• CAULIFLOWER: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
• In a dry frying pan, toast the black pepper seeds until fragrant.
• Mix all cooked vegetables and put them in a large pickle jar or split between multiple smaller jars.
• Add the toasted pepper seeds and pour in the vinegar until covering the vegetables.
• Close the jar and let stand for two or three days before consuming.

PICKLED PURSLANE -- VERDOLAGA EN ESCABECHE

Steps:

• Clean the purslane stems and leaves by rinsing with fresh water.
• Cut into 1" pieces and place in clean jars with lids.
• Add the spices and pour the vinegar over the purslane.
• Keep this in the refrigerator and wait at least two weeks before using.
• Serve as a side dish with omelets and sandwiches.