James's Jicama Relish
1 small carrot, peeled and finely diced
1 small zucchini, scrubbed and finely
diced
1 medium Jicama, peeled and finely diced
1 medium onion, finely chopped,
(about 1 cup)
4 garlic cloves, minced
1 tablespoon Chipotle paste
1 bay leaf 6
black peppercorns
1 teaspoon salt, or to taste
1/2 teaspoon dried Mexican
oregano, crumbled
2 tablespoons chopped fresh cilantro leaves
1/2 cup distilled
white vinegar
1/2 cup water
1/3 cup extra virgin olive oil
Blanch the diced carrot in boiling water for 2 to 3 minutes. Drain thoroughly.
Place all the ingredients in an earthenware or glass bowl and toss to combine.
Let marinate, refrigerated, at least 4 hours or preferably overnight. Serve at
room temperature.
The larger the island of knowledge, the longer the shoreline of
wonder.
- Ralph W. Sockman