Escabeche

1 pound tomatillos, husked and halved
1 whole mild green chile, roasted and
    sliced in several fat strips
1 whole mild red chile, roasted and
    sliced in several fat strips
2 fresh jalape?os
6 garlic cloves, halved
1 cup white wine vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon cumin seeds
1/2 teaspoon dried Mexican oregano

Arrange tomatillos, chiles and garlic decoratively in a 1-quart jar or bottle. Combine remaining ingredients in a saucepan and bring to a boil over high heat. Pour into the jar as much of the liquid as will fit. Cool the mixture to room temperature, cover, and chill for at least 5 days.

These vegetables will keep, refrigerated, for 2 months or longer.

We hope you enjoy your freshly made Escabeche. This recipe came from Vegetables's, if you'd liked this recipe, there may be many others you'll find delicious as well.