Name: Jícama Relish (Jícama Escabechada)
Yield: 4 servings (about 6 cups)
Cuisine: Mexican
Ingredients: 2 tablespoons chopped fresh cilantro leaves; 1 medium-size Jícama (-1½ to 2 pounds), peeled and finely diced; 4 garlic cloves, mimced; 1 bay leaf; 1 teaspoon dried Mexican oreoano, crumbled; ⅓ cup extra virgin olive oil; 1 teaspoon salt, or to taste; 1 medium-size onion, timely chopped (about 1 cup); 1 small carrot, peeled and finely diced; ½ cup water; 1 canned chile chipotle en adobo, seeded and minced; 1 small zucchini, scrubbed and finely diced; 6 black peppercorns; ½ cup distilled white vinegar

Preparation info

4
servings (about 6 cups )

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

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 serve this with the grill-smoked salmon.

Ingredients

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Ingredients

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