Jicama relish in chilpotle marinade
Yield: 1 Servings
Ingredients:
- 1 md jicama
- 1 lg carrot
- 1 md zucchini
- 3 chipotle 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
Instructions:
: salt to taste 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 drop 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 but do not peel it. Trim then cut it into half inch dice and add it to the bowl. Drain the chipotle reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot). Cut the chilies open lengthwise 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 chipotle in the bowl. Blend in the reserved chipotle 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 for grilled meats or fish. Yield is about 6 cups. Recipe By : NYTimes/tpogue@idsonline.com From: Dave
