Carrot And Pineapple Escabeche


Serves: 8
Total Calories: 79

Ingredients

2 cups rice vinegar
2/3 cup sugar
5 cups carrots, julienned (6 to 8 medium carrots about 10 ounces)
1 to 6 serrano chile, or jalapeno chiles, sliced crosswise as thinly as possible
3 cups fresh pineapples, diced
salt and freshly ground black pepper, to taste
3 tablespoons cilantro, chopped fresh

Directions:

1. Bring the vinegar and sugar to a boil in a large, shallow nonreactive saucepan over high heat. Add the carrots, reduce the heat to medium, and simmer until just tender, 1 to 2 minutes. Add the chiles and simmer for 20 seconds. Transfer the carrots and chiles with a slotted spoon to a heatproof serving bowl.

2. Add the pineapple to the simmering vinegar mixture and cook until just tender, 2 to 4 minutes. Transfer the pineapple with a slotted spoon to the serving bowl. Add enough of the poaching liquid to nicely coat the vegetables and stir in salt and pepper.

3. Let the escabeche cool to room temperature, then refrigerate, covered, until serving time, at least 2 hours (see Note).

4. Just before serving, correct the seasoning and stir in the cilantro.

Makes about 2 quarts enough to serve 8 to 10

Note: The escabeche can be prepared to this point up to 48 hours ahead.

Nutritional Facts:

Serves: 8
Total Calories: 79
Calories from Fat: 0

This Carrot And Pineapple Escabeche recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.




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