Escabeche recipe

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 jalapenos
6 garlic cloves, halved
1 cup white wine vinegar
1/4 cup water
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon cumin seed
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.