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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.


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