| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Tex-mex | 1 | Servings | |
INGREDIENTS
| 1 | md | Jicama |
| 1 | lg | Carrot |
| 1 | md | Zucchini |
| 3 | Chilpotle peppers in adobo with liquid | |
| 1 | c | Onion; finely chopped |
| 4 | Cloves garlic; minced | |
| 1 | Bay leaf | |
| 6 | Whole pepper corns | |
| 1/2 | c | White vinegar |
| 1/2 | c | Water |
| 1/3 | c | Olive oil |
| 2 | tb | Cilantro; chopped |
| 1 | ts | Oregano; rubbed |
| Salt to taste |
INSTRUCTIONS
Using a knife, remove the skin from the jicama. Cut the flesh into half inch dice. Place in a glass or earthenware bowl. Peel the carrot. Bring a pot of water to a rolling boil and frop the carrot in. Let the water return to the boil and then remove the carrot and discard the water. When the carrot is cool enough to handle, cit it into half inch dice. Add to the bowl with the jicama. Scrub the zucchini well dut do not peel it. Trim, then cut it into half inch dice and add it to the bowl. Drain the chilpotles, reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot). Cut the chilies open lenghwise and scrape out the seeds (if your fingers are sensitive, you may want to wear rubber gloves). Finely chop the chilies and place them in a separate, medium sized bowl. Add the onion, garlic, bay leaf, peppercorns, vinegar, water, olive oil, and cilantro to the chilpotle in the bowl. Blend in the reserved chilpotle sauce. Crumble the oregano between your fingers into the bowl. Whisk all the ingredients together, then pour the marinade over the jicama mixture. Toss the vegetables with the marinade to coat them completely. Add salt to taste. Cover the relish and refrigerate for at least four hours, preferably overnight. Serve as an accompaniment ot grilled meats or fish. Yeild is about 6 cups. NOTES : The New York Times Cooking Section Oct. 8th, 1988 Recipe by: NYTimes/[email protected] Posted to FOODWINE Digest by terry pogue <[email protected]> on Sep 16, 1997
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