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home > recipes > sauces and condiments > jicama relish in chilpotle marinade
Jicama Relish in Chilpotle Marinade Categories : Mexican, Tex-Mex 1 medium jicama 1 large carrot 1 medium zucchini 3 chilpotle 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 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 chipotles, 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 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 ot 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

Jicama Relish in Chilpotle Marinade


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keyword: jicama
keyword: relish
keyword: chilpotle
keyword: marinade
recipes for sauces
recipes by tpogue
Email Address:
(posted February 24, 1996)

Jicama Relish in Chilpotle
Marinade

Categories : Mexican,
Tex-Mex

1 medium jicama
1 large
carrot
1 medium
zucchini
3 chilpotle 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 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 chipotles, 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 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 ot 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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