Equipment
Ingredients
Vegetables
- 160 g jicama, peeled and finely diced into 3mm brunoise
- 160 g zucchini, cored, seeds removed, finely diced into 3mm brunoise
- 100 g carrots, peeled and finely diced into 3mm brunoise
- 60 g red onion, finely minced
Chipotle Adobo Marinade
- 30 g chipotle peppers in adobo, finely minced
- 15 ml adobo sauce, extracted from the canned chipotles
- 45 ml fresh lime juice
- 30 ml apple cider vinegar
- 10 g agave nectar
- 5 g kosher salt
- 1 g dried mexican oregano, crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 11 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 133 mg
- Saturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 59 mg
- Calcium
- 6 mg
- Iron
- 0.2 mg
- Magnesium
- 4 mg
- Phosphorus
- 8 mg
- Zinc
- 0.1 mg
- Vitamin A
- 44 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 25 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the jicama, zucchini, carrots, and red onion. For the best relish texture, ensure all vegetables are diced into uniform 3mm cubes. Discard the spongy, seed-filled core of the zucchini before dicing. Transfer the prepared vegetables to a large mixing bowl.
In a small mixing bowl, whisk together the minced chipotle peppers, adobo sauce, fresh lime juice, apple cider vinegar, agave nectar, kosher salt, and crushed Mexican oregano until the salt dissolves and the mixture is well combined.
Pour the chipotle adobo marinade over the diced vegetables. Toss thoroughly to ensure every vegetable piece is evenly coated with the spicy dressing.
Transfer the relish to an airtight glass jar or container. Refrigerate for at least 2 hours before serving to allow the acidity to lightly pickle the vegetables and the flavors to fully meld.
Chef's Notes
- For the best texture, utilize a strict brunoise cut (3mm cubes) so the relish acts as a cohesive condiment rather than a chunky salad.
- Adjust the heat by altering the ratio of chipotle peppers to adobo sauce; the sauce provides deep smoky flavor with less aggressive heat than the peppers themselves.
- Removing the spongy, seed-filled core of the zucchini is crucial. It prevents the relish from weeping excess water into the marinade as it sits in the refrigerator.
- Using glass containers for storage is recommended, as the adobo sauce and chipotle peppers can permanently stain plastic containers.
Storage
Refrigerator: 5 days — Store in an airtight glass container. Zucchini will soften over time.
Troubleshooting
Zucchini becomes overly mushy and the relish gets watery.
Cause: The watery seed core of the zucchini was included, and the salt drew out excess moisture.
Fix: Drain the excess liquid before serving. Use a slotted spoon when portioning.
Prevention: Always core the zucchini to remove the seeds before dicing.
The relish is too spicy.
Cause: Chipotle peppers vary in heat levels, and too much pepper flesh was used relative to the sauce.
Fix: Dice additional jicama and carrots to dilute the spice level, or add a slight drizzle of extra agave nectar to balance the heat.
Prevention: Taste your chipotles before adding. Rely more on the adobo sauce for flavor and less on the chopped peppers if sensitive to heat.
Cultural Context
While traditional Mexican salsas heavily rely on tomatoes or tomatillos, this vegetable-forward relish draws inspiration from 'escabeche' (pickled vegetables) frequently served as an accompaniment at taquerias. The inclusion of jicama adds a distinctly Central American crunch that acts as a cooling counterpoint, holding up beautifully against the smoky, indigenous heat of chipotle peppers.
