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Escabeche (Mexican Pickled Vegetables) - Recipe Cost

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1 c. Broccoli florts, cooked al dente

1 c. Pickled Jalapeno chiles (whole), liquid removed and reserve juice

1 c. Pickled Jalapeno chiles (sliced), liquid removed and reserve juice

Ingredients	Per Serving Qty	Common Price	Price per Serving
1 1/2 c. Salad oil	2 tablespoons	$4.39 per 24 fluid ounces	$0.18
1/2 c. White vinegar	2 teaspoons	n/a
1 Tbsp. Dijon mustard	1/4 teaspoon	$2.69 per 8 ounces	$0.01
2 Tbsp. Fresh oregano	1/2 teaspoon	$3.89 per 3/4 ounces	$0.09
2 tsp Salt (or possibly to taste)	1/6 teaspoon	$2.91 per 16 ounces	$0.01
1 tsp Black pepper (or possibly to taste)	0.08 teaspoon	$7.99 per 16 ounces	$0.00
1 c. Cauliflower florets, cooked al dente	1 tablespoon	$1.49 per pound	$0.03
1 x Red bell pepper, seeded, julienned	0.08 bell pepper	$3.29 per pound	$0.07
1 x Green bell pepper, seeded, julienned	0.08 bell pepper	$2.19 per pound	$0.05
1 c. Carrots, sliced, cooked al dente	1 tablespoon	$1.49 per pound	$0.04
1 sm Yellow onion, julienned	0.08 onion	$0.79 per pound	$0.01
1 sm Red onion, julienned	0.08 onion	$0.99 per pound	$0.03
1 c. Baby corn	1 tablespoon	$0.35 per item	$0.05
Total per Serving			$0.57
Total Recipe			$6.81