Jicama Relish Recipes

SINGKAMAS (JICAMA) SALAD

Steps:

• Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.

JICAMA RELISH

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.

JíCAMA AND CILANTRO RELISH

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.

JICAMA RELISH IN CHILPOTLE MARINADE

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.