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Jicama En Escabeche Recipe - Cooking Index

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Jicama En Escabeche

Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

4   Carrots
  - cut into small chunks
1 teaspoon 5mlSalt
1 cup 237mlVinegar
1 cup 237mlWater
1/2 cup 118mlVegetable oil
3   Onions - sliced
6   Garlic
1   Jalapeno - slices
2   Jicama - peeled (large)
  - peel and slice
1/2 cup 118mlVegetable oil
3   Bay leaves
2 teaspoons 10mlOregano

Recipe Instructions

Cook carrots in salted water until tender. Drain and cool.

In a large pan combine the vinegar, water, oil, onions, garlic and salt and cook until onions are tender.

Add oregano and bay leaves. Boil and let cool. Add jalapenos, carrots and jicama; let sit for several hours.

Store in refrigerator.

Serve as a salad or an appetizer with crackers.

Ramona Cooper


Average rating:

-0.1 (11 votes)

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