INGREDIENTS

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/tpogue@idsonline.com
Posted to FOODWINE Digest  by terry pogue <tpogue@IDSONLINE.COM> on Sep 16,
1997

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