Escabeche
(Marinade for fried or sautéed fish)
3 Ea. Yellow peppers, julienned
3 Ea. Red peppers, julienned
1 Ea. Pablano pepper, minced
3 Ea. Spanish onion, julienned
4 Ea. Chilies, minced
1 Bunch Green onions, sliced
3 Cups Capers, rinsed
1 1/2 Cup Lemon juice
1 Head Garlic, minced
9 Cups White vinegar
3 Cups Olive oil
1 Bunch Cilantro, chopped
Salt and pepper to taste
Sauté all peppers, onions and chilies in a sauce pan. Deglaze with lemon juice,
vinegar and oil. Add capers and garlic. Season and simmer. Remove from heat.
Add cilantro. Pour entire mixture over fish.
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