Escabeche Recipe

• ½ kg Tomatillos (husked and halved)
• 1 mild Green Chile (roasted and sliced)
• 1 mild Red Chile (roasted and sliced)
• 2 fresh Jalapenos
• 6 cloves Garlic (halved)
• 1 cup White Wine Vinegar
• ¼ cup Water
• 1 tsp Salt
• 1 tsp Brown Sugar
• ½ tsp Cumin Seed
• ½ tsp dried Mexican Oregano

• Place tomatillos, chiles and garlic in a jar.
• Combine the remaining ingredients in a bowl.
• Transfer the mixture into a pan and place over high heat. Bring to a boil and pour into the jar.
• Allow cooling on room temperature. Cover, and chill for at least 5 days.
• Preserve in the fridge for long uses.