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LOCATION: Recipes >> Preserving >> Jicama Relish in Chilpotle Marinade

Print this Recipe    Jicama Relish in Chilpotle Marinade

1 medium jicama
1 large carrot
1 medium zucchini
3 chipotle peppers in adobo with liquid
1 cup onion -- finely chopped
4 cloves garlic -- minced
1 bay leaf
6 whole pepper corns
1/2 cup white vinegar
1/2 cup water
1/3 cup olive oil
2 tablespoons cilantro -- chopped
1 teaspoon oregano -- rubbed
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.

Per serving: 809 Calories; 73g Fat (78% calories from fat); 6g Protein; 42g
Carbohydrate; 0mg Cholesterol; 638mg Sodium

NOTES : The New York Times Cooking Section Oct. 8th, 1988


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