[Pete from Shawnee Mission]

More "Sabor" from the Cantina. A Mexican ferment to complement your Salsa. (Its A bit like Giardiniera.) You can use it as a relish on things like burritos or onion cheese fold up Quesdillas. Like Salsa, you can make it from things you grow in your garden. (Having ferment lids is helpful.) I have tried it a couple of times. (Going to make some tomorrow!)

Jalapeno escabeche! Pickled jalapenos, cauliflower, carrots, & onions in escabeche.

Jalapeno escabeche; this recipe is naturally fermented, so there is NO acidic ingredient. Rather, the mildly sour flavor comes from the good bacteria that develop as the natural sugars in the vegetables ferment and are converted into various strains of probiotics. Each time you enjoy the tangy quailty of these pickled treats, your gut gets a boost of beneficial microflora! My family eats this condiment by itself and alongside many dishes. Tonight, we are eating it with burgers.

(If you prefer Italian food here is giadiniera ferment! https://www.bonappetit.com/video/watch/brad-makes-giardiniera)

[Pete from Shawnee Mission]

Note... I excepted from the article and should have used quotes starting at “Jalapeno escabeche;.....”

[Liz]

Wow.....mega yummy recipe.

[Diana in Wisconsin]

‘Giardiniera’ We used to make that stuff by the gallon. A day-long project with all of that chopping!

But, good stuff. Thanks for the reminder. :)

[Diana in Wisconsin]

Even the Veg Heads like this stuff, LOL! Also recommended for tacos - which are Nature’s Most Perfect Food, IMHO. ;) I’m going to try some. Thanks! :)

https://www.vegetariantimes.com/recipes/jalapeno-escabeche/