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    You are in: Home / Recipes / Escabeche De Mexicana Recipe
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    Escabeche De Mexicana

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    • on August 24, 2013

      Let me preface this by saying that my husband and I are chili-heads, so we can handle the heat.<br/><br/>For starters, I used 10 ghost peppers instead of 15 jalapenos. Ghost peppers are what jalepenos want to be when they grow up, so are considerably hotter. I also cheated, and used baby carrots instead of taking the time to peel and cut up carrots. That said, I followed the recipe to the letter, and it really didn't take that long to get everything done. The long part was just waiting the week for the mixture to pickle, and was it worth it!! The heat isn't that much because the oil tames it, but it has a wonderful flavor. I'm making burgers tonight, and can't wait to try the onions on the burgers!

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    Nutritional Facts for Escabeche De Mexicana

    Serving Size: 1 (2972 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 301.1
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 198.7 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 10.2 g
    Sugars 17.2 g
    Protein 3.9 g


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