Jicama Relish (Jicama escabechada)

by | May 1, 2013 | Condiments, Recipes, Side Dishes

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Jicama Relish (Jicama escabechada)

Lillian Haines, my teacher in California, had a variation on a traditional Mexican vegetable escabeche that became one of my most useful accompaniments. The chipotle and olive oil are her additions. So is cutting the vegetables into fine dice (about ¼ inch) instead of slicing them on the bias.
At the restaurant we served this with Grill-Smoked Salmon
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Course Condiment, Side Dish
Cuisine Mexican
Servings 4
Calories 262 kcal

Ingredients
  

  • 1 small carrot peeled and finely diced
  • 1 small zucchini scrubbed and finely diced
  • 1 medium-sized jicama about 1½-2 pounds, peeled and finely diced
  • 1 medium white onion finely chopped
  • 4 cloves garlic minced
  • 1 canned chipotle chile seeded and minced
  • 1 bay leaf
  • 6 black peppercorns
  • 1 teaspoon salt or to taste
  • 1 teaspoon Mexican oregano rubbed between your fingers to release fragrance
  • 2 tablespoons chopped cilantro
  • 1 teaspoon salt or to taste
  • ½ cup white distilled vinegar
  • ½ cup water
  • ⅓ cup olive oil

Instructions
 

  • Blanch the diced carrot in boiling water for 2-3 minutes. Drain thoroughly.
  • Place all ingredients in an earthenware or glass bowl and toss to combine. Let marinate at least 4 hours or preferably overnight.

Nutrition

Calories: 262kcalCarbohydrates: 22gProtein: 2gFat: 18gSaturated Fat: 3gSodium: 1236mgPotassium: 487mgFiber: 10gSugar: 6gVitamin A: 2893IUVitamin C: 46mgCalcium: 57mgIron: 2mg
Keyword chipotle chiles, jicama, vegetables
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.