MY VEGGIE’S on STEROIDS. YUCCA and RED MINI POTATOES in ESCABECHE SAUCE! SMILE.

Nothing beats the taste of Escabeche. The onions, garlic, vinegars, etc. such a unique flavor. Try my recipe, you’ll love it.
 
Category:  VEGETABLE/SIDE
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $5.95 or under $1. Per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian _X___ 
Servings: 6+
 
 Ingredients
1 bag of frozen yucca, boiled & stems removed ($1.30)
6 red baby potatoes, rinsed ($1.00)
1 pot with salted water (0)
4 to 5 bay leaves (.10)
1 large roasted pimento sliced (.50)
1 c. olive oil or more to-taste (.80)
6 to 9 large Garlic cloves, peeled, lightly chopped (.40)
1 med. size Onion, peeled, sliced and cut each slice in half (.40)
½ c. Apple cider vinegar (.15)
2 tbsp. white vinegar (.15)
Salt & pepper to-taste (.15)
3 tbsp. drained capers ($1.00)
 
Directions
Boil the yucca and potatoes in salted water until tender, drain, set aside.
Prepare all the other ingredients as indicated above.
To cook the Escabeche sauce add to a saucepan over med-heat, the oil, garlic and onion. When golden brown, add everything else, except the yucca and potatoes and cook briefly.
Finally, add the softened yucca and potatoes to the sauce and cook in med-low for about 15 minutes. They can be eaten cold or warm. If you like, allow to cool and refrigerate until the following day. Taste even better