Escabeche de
Verduras
(Pickled vegetables)
Ingredients:
1 pound medium size carrots
½ teaspoon salt
1 pound small onions
½ teaspoon salt
½ pound red locotos or chili peppers
½ pound green locotos or chili peppers
½ teaspoon salt
1 pound string beans
½ teaspoon salt
1 medium size cauliflower head
½ teaspoon salt
10 seeds black pepper
Wine vinegar
Preparation:
- 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 head of 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: 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 frying pan, toast the black pepper
seeds a just a little.
- Mix all cooked vegetables and put them
in a large pickle jar. 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.
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Main Dish
 Ají de Lengua
Chairo Paceño
Fricasé
Fritanga
Lechón al Horno
Majao
Picana de Pollo
Picante de Pollo
Plato Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado de Canela
Leche Asada
Manjar Blanco
Pastries
Cuñapes
Humintas a la Olla
Pan Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha de Maní
Yungueño
Side Dishes
Chuño Phuti
Escabeche
Llajua
Salsa Cruda
Versión en Español
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