Ingredients

  • 1 medium jicama, about 1 pound (see note)
  • 1 large carrot
  • 1 medium zucchini
  • 1 to 3 pickled chilpotle peppers in an adobo sauce with their liquid (see note)
  • 1 cup finely chopped onion
  • 4 garlic cloves, peeled and minced
  • 1 bay leaf
  • 6 whole black peppercorns
  • ½ cup white vinegar
  • ½ cup water
  • cup olive oil
  • 2 tablespoons chopped cilantro
  • 1 teaspoon good-quality dried oregano
  • Salt to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      507 calories; 36 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 40 grams carbohydrates; 16 grams dietary fiber; 13 grams sugars; 5 grams protein; 204 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About six cups

Preparation

  1. Using a knife, remove the skin from the jicama. Cut the flesh into half-inch dice. Place in a glass or earthenware bowl.
  2. Peel the carrot. Bring a pot of water to a rolling boil and drop the carrot in. Let the water return to the boil, then remove the carrot and discard the water. When the carrot is cool enough to handle, cut it into half-inch dice. Add to the bowl with the jicama.
  3. Scrub the zucchini well but do not peel it. Trim, then cut it into half-inch dice and add it to the bowl.
  4. Drain the chilpotles, reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot). Cut the chilies open lengthwise 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.
  5. Add the onion, garlic, bay leaf, peppercorns, vinegar, water, olive oil and cilantro to the chilpotle in the bowl. Blend in the reserved chilpotle 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.
  6. Cover the relish and refrigerate for at least four hours, preferably overnight. Serve as an accompaniment to grilled meats or fish.
  • In Manhattan, fresh poblano peppers and jicama are sold at Balducci’s in Greenwich Village and Fairway on the Upper West Side. Anchos and canned and dried chilpotles are available at Kitchen, 218 Eighth Avenue (212) 243-4433.

Dining and Cooking