Orange, Jicama, and Pepita Relish
By America's Test KitchenPublished on July 17, 2012
Time
30 minutes
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
1 orange ¼ cup olive oil 2 jalapeno chiles, stemmed, seeded, and sliced into thin rings3 shallots, sliced thin6 garlic cloves, sliced thin2 cups jícama, peeled and cut into ¼-inch pieces¼ cup pepitas, toasted3 tablespoons chopped fresh cilantro 3 tablespoons lime juice (2 limes)1 teaspoon sugar ¾ teaspoon salt ½ teaspoon pepper
Instructions
- Cut away peel and pith from orange. Quarter orange, then slice crosswise into 1/4-inch-thick pieces. Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Add jalapeños and shallots and cook until slightly softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer jalapeño-shallot mixture to medium bowl; stir in remaining 2 tablespoons oil, orange, jícama, pepitas, cilantro, lime juice, sugar, salt, and pepper. Serve warm or at room temperature.
Time
30 minutesYield
Serves 4 to 6 (Makes about 2 cups)Ingredients
1 orange
¼ cup olive oil
2 jalapeno chiles, stemmed, seeded, and sliced into thin rings
3 shallots, sliced thin
6 garlic cloves, sliced thin
2 cups jícama, peeled and cut into ¼-inch pieces
¼ cup pepitas, toasted
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice (2 limes)
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon pepper
Ingredients
1 orange
¼ cup olive oil
2 jalapeno chiles, stemmed, seeded, and sliced into thin rings
3 shallots, sliced thin
6 garlic cloves, sliced thin
2 cups jícama, peeled and cut into ¼-inch pieces
¼ cup pepitas, toasted
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice (2 limes)
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon pepper
Ingredients
1 orange
¼ cup olive oil
2 jalapeno chiles, stemmed, seeded, and sliced into thin rings
3 shallots, sliced thin
6 garlic cloves, sliced thin
2 cups jícama, peeled and cut into ¼-inch pieces
¼ cup pepitas, toasted
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice (2 limes)
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon pepper
Instructions
- Cut away peel and pith from orange. Quarter orange, then slice crosswise into 1/4-inch-thick pieces. Heat 2 tablespoons oil in 10-inch skillet over medium heat until shimmering. Add jalapeños and shallots and cook until slightly softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer jalapeño-shallot mixture to medium bowl; stir in remaining 2 tablespoons oil, orange, jícama, pepitas, cilantro, lime juice, sugar, salt, and pepper. Serve warm or at room temperature.
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