I just returned from Mexico and felt inspired to focus more on Mexican dishes as well as foods that can be accessed in Mexico and Latin America.
1 small carrot, peeled and finely diced
1 small zucchini, scrubbed and finely diced
1 medium sized jicama, peeled and finely diced
1 medium sized onion, finely chopped
4 garlic cloves, minced
1 canned chile chipotle in adobo, minced
1 bay leaf
salt and pepper to taste
1 tsp dried oregano
2 TBS chopped fresh cilantro leaves
1/2 cup distilled white vinegar
1/2 cup water
1/3 cup virgen olive oil
1. Blanch the diced carrot in boiling water 2 to 3 minutes. Drain thoroughly.
2. Place all the ingredients in a glass or ceramic bowl and toss to combine.
3. Marinate, refrigerated at least 4 hours or preferably overnight.
Yields about 4-6 servings.
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