Escabeche Sauce

This goes great over seafood, particularly when fried. Traditionally, fried seafood would be drenched in this sauce and allowed to marinate before serving.

Escabeche sauce

1 large yellow onion, sliced
1 large red bell pepper, sliced
3 garlic cloves, finely chopped
2/3 cp extra virgin olive oil
1/4 cp white vinegar
3/4 tsp sea salt, to taste
1 tsp sugar
1/2 tsp habanero, crushed (optional)

Put the oil into a skillet and put over medium heat. Add onions, garlic and bell peppers, cook until tender, about 5 minutes. Once the onions are translucent, stir in the habanero then the vinegar, salt and sugar. Bring to a boil, then reduce heat to allow it to simmer for about 15 minutes. Set aside.

2 thoughts on “Escabeche Sauce

    • Yes, yes, looks yummy. I wanna know about your photo challenge shot! What kind of paw was that? I’m imagining you taking the shot, looking up and seeing Mr. Bear coming at you. Fast. Loud. Tell me already!

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