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
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.