Christmas Yuca Escabeche

1Peel the yuca (2 lbs) and cut it into chunks.

2In a large pot, boil the yuca (2 lbs) in salted water (¼ cup) until tender, about 20-25 minutes. Drain and set aside.

3In a separate saucepan, combine white vinegar (2 cups), red bell pepper, (1) yellow bell pepper, (1) orange bell pepper, (1) red onion, (1 large) garlic (4 cloves), oregano, cumin, bay leaf (1), olive oil (½ cup), sugar (¼ cup), water (¼ cup), raisins (¼ cup), green olives, salt, and pepper.

4Simmer the mixture over low heat for 10-15 minutes, stirring occasionally until the peppers and onions are softened and the flavors are well combined.

5Add the boiled yuca (2 lbs) to the saucepan with the escabeche sauce. Stir gently to coat the yuca (2 lbs) with the sauce and allow it to simmer for another 5-10 minutes to absorb the flavors.

6Remove the bay leaf (1) before serving.

7Serve the Christmas Yuca (2 lbs) Escabeche hot or at room temperature as a delightful side dish for your holiday feasts! Enjoy!