Veggies

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• Chiles Jalapeños en Vinagre
• Xec
• Ensalada de Ejotes y Nopales
• Chipotles en Escabeche
• Veggie Fritters

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Chiles Jalapeños en Vinagre

Ingredients

• 15 Jalapeño peppers, cut lengthwise
• 1/2 Onion, sliced
• 2 Carrots, cut in rounds
• 1 Head of garlic, peeled
• 1/2 Cauliflower, florets
• 3 C Water
• 3 C White vinegar
• 3 tsp Salt
• 2 tsp Oregano
• 2 tsp Thyme
• 2 Bay leaves
• 1 tsp Coriander seeds
• 1/2 tsp Whole peppercorns
• Olive oil

Preparation

1. Place all the vegetables in a bowl and pour some olive oil on them. Make sure they are all coated.

2. In a large pot over medium heat add the vegetables and stir fry them for a couple of minutes.

3. Add the water, vinegar, salt and spices. Cook over high heat until it starts boiling and then remove from heat.

4. Store them in sterilized pickling jars while they're still hot.

5. They can be consumed once they've cooled down but they taste much better after a few days.

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Xec

Ingredients

• 1 Jicama
• 3 Oranges
• 3 Clementines
• 1 Lime
• 1/2 C Cilantro, chopped
• Piquín pepper powder
• Salt

Preparation

1. Combine the juice from one of the oranges and the lime. Reserve.

2. Peel the rest of the oranges and the clementines and separate the wedges. Slice each wedge in half.

3. Peel and dice the jicama.

4. Put the jicama, oranges and clementines in a bowl. Add the orange/lime juice. Add salt to taste

5. Serve on a plate and garnish with cilantro and piquín pepper powder.

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Ensalada de Ejotes y Nopales

Ingredients

• 3 C Blanched green beans
• 1 C Blanched nopales
• 3 Roma tomatoes, diced
• 1/4 Thinly sliced onion
• 1/2 C Cilantro, chopped
• 3/4 C Queso fresco or feta cheese, diced
• 3 Tbsp Lime juice
• 1/4 C Olive oil
• Salt

Preparation

1. Mix all the ingredients.

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Chipotles en Escabeche

Ingredients

• 150 g ( 1 1/2 cups ) Chipotles o morita chiles
• 1 head of garlic, peeled
• 1 sliced onion
• 1/2 C water
• 1/2 C vinegar
• Olive oil
• piloncillo or brown sugar to taste
• 5 peppercorns
• 5 bay leaves
• 1/4 tsp marjoram
• 1/4 tsp oregano
• 1/2 tsp salt
• 1 cinnamon stick

Preparation

1. Soak the chipotles in enough water the night before.

2. In a large pot over medium-low heat add a couple of tablespoons of olive oil. Add the garlic, onion, and peppercorns and cook for a few minutes until the onions are slightly translucent but still firm.

3. Add the water, vinegar, cinnamon stick, bay leaves, marjoram, oregano, salt and piloncillo. Stir until the piloncillo is dissolved.

4. Add the chipotles and bring everything to a simmer. You can add more liquid if needed (50% water, 50% vinegar).

5. Let it simmer for a minute or two and then turn off the heat.

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Veggie Fritters

Ingredients

• 1 cup flour
• 1 egg
• 1/2 cup milk
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 1 beet, grated
• 1/2 cauliflower, grated
• Enough oil for frying

Preparation

1. Whisk the egg and milk together. In a separate bowl mix the flour, baking powder, salt, turmeric and paprika.

2. Combine the dry and wet ingredients. Make sure everything is well mixed and no lumps are formed.

3. With a spatula incorporate the grated beet and grated cauliflower. Add salt to taste.

4. Use a tablespoon to form the fritters and fry them in small batches in enough oil so they can float.