Jicama Relish In Chilpotle Marinade Recipes

Steps:

• Using a knife, remove the skin from the jicama. Cut the flesh into half-inch dice. Place in a glass or earthenware bowl.
• 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.
• Scrub the zucchini well but do not peel it. Trim, then cut it into half-inch dice and add it to the bowl.
• 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.
• 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.
• Cover the relish and refrigerate for at least four hours, preferably overnight. Serve as an accompaniment to grilled meats or fish.

Steps:

• Cut jicama slices into desired shapes, using cookie cutters.
• Arrange slices on serving plate. Drizzle with lemon juice. Sprinkle with salt and chili powder. Cover and refrigerate at least 2 hours to blend flavors.

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

Steps:

• Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.
• Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.

Steps:

• Place cinnamon stick and pickling spice in a spice bag.
• In a large stainless steal or enamel pot combine spice bag, vinegar, sugar and pepper flakes.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in remaining ingredients and bring to a boil-reduce heat and simmer, covered for 30 minutes.
• Discard spice basg and ladle relish into clean, hot jars leaving 1/2 inch head space.
• Seal and process for 20 minutes in a boiling water bath.
• Let stand overnight and then check seals.