Though the term "escabeche" formally refers to pickled fish in Spanish cooking, to us Americans, it's the stuff of plastic bags. In L.A., a taco truck is generally considered remiss if they don't hand out big, glowing orbs of free escabeche—spicy carrot, pickled jalapeños and sweetly spiced white onion mingling in their combined brine, precariously pressing a baggie to its limits.
Well, while cooking up a roasted mushroom taco the other day, we wondered about making a sauce based on escabeche to save us the trouble of running down to the store or nearest wheeled taqueria. By roasting the carrots, peppers and onions, blending them with vinegar and spiking it with a little clove, we got something similar to the pickles but in a squeezable form.
We used it on the tacos, fried potato taquitos, even a lemon-yogurt coleslaw. But one week later, we still had half a squirt bottle of this briny brew (it gets tarter over time). So, we boiled up a cup of wild rice and a cup of quinoa and made a sweet corn and rice salad; guess what the dressing was ...