o a boil and cook for 2 mins. Drain. When cool
ep the mixture cold.
For each serving, fill an 8
il, season well and griddle for 3 minutes on each side
ridge for at least 2 hours.
Meanwhile, to make the pickled vegetables
Chiles Curtidos (Pickled Vegetables):
Combine vinegar, sugar and
pice mix, cover and chill for 1 hour to marinate.
Set aside.
Drain pickled vegetables of choice and place in
oil and a lid. Bake for 1 hour. Reduce oven to
he biscuit mix. Let stand for about 10 minutes.
Dip
ot. Cool.
Place all vegetables in a large bowl and
For marinating the collars:
Whisk
pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage
For the sauce: heat the oil
immer and simmer on low for about 15 or 20 minutes
up flour. Cook, stirring constantly, for about 2 minutes.
Whisk
he jalapeno peppers in oil for 2 minutes to soften the
ogether 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
In large saucepan, cook each variety of vegetable (except zucchini or cucumbers) separately, in boiling water for 2 minutes. Remove with slotted spoon and cool under cold water.
Drain.
Place vegetables in layers in wide-mouth jars or 1 large glass container with tight-fitting cover.
edium and simmer uncovered until vegetables are very soft, about 50
n airtight container for 6 months.
To prepare vegetables, pour olive