directions
-
1
Thoroughly mix together all dry ingredients then add juice and vinegar Use, or cover and refrigerate for up to 2 weeks
-
2
Makes 1/4 cup.
ESCABECHE PASTE
ingredients
- 8 cloves garlic, minced or pressed
- 1 teaspoon each allspice, cloves, cumin, and coriander.
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon coarsely ground pepper
- 2 teaspoons dry oregano leaves
- 1/4 teaspoon cayenne pepper
- 2 tablespoons each orange juice and white wine vinegar