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1
Using a knife, remove the skin from the jicama.
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2
Cut the flesh into half-inch dice.
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3
Place in a glass or earthenware bowl.
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4
Peel the carrot.
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5
Bring a pot of water to a rolling boil and drop the carrot in.
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6
Let the water return to the boil, then remove the carrot and discard the water.
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7
When the carrot is cool enough to handle, cut it into half-inch dice.
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8
Add to the bowl with the jicama.
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9
Scrub the zucchini well but do not peel it.
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10
Trim, then cut it into half-inch dice and add it to the bowl.
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11
Drain the chilpotles, reserving the pickling sauce (use one chili for a relatively mild marinade; three will be stinging hot).
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12
Cut the chilies open lengthwise and scrape out the seeds (if your fingers are sensitive, you may want to wear rubber gloves).
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13
Finely chop the chilies and place them in a separate, medium-sized bowl.
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14
Add the onion, garlic, bay leaf, peppercorns, vinegar, water, olive oil and cilantro to the chilpotle in the bowl.
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15
Blend in the reserved chilpotle sauce.
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16
Crumble the oregano between your fingers into the bowl.
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17
Whisk all the ingredients together, then pour the marinade over the jicama mixture.
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18
Toss the vegetables with the marinade to coat them completely.
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19
Add salt to taste.
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20
Cover the relish and refrigerate for at least four hours, preferably overnight.
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21
Serve as an accompaniment to grilled meats or fish.
