Jicama En Escabeche Recipe

2 peeled & sliced big jicama
4 pcs. Carrots, sliced in chunks
3 onions, sliced
1 cup of water
3 pcs. Bay leaves
1 tsp. salt
1 cup of vinegar
6 garlic cloves
1/2 cup of vegetable oil
1 can of jalapeno, sliced
1/2 cup of vegetable oil
2 tsps. Oregano

Carrots should be cooked in salty water just until they turn soft. Drain them well and allow to cool. Inside a big pan, mix together salt, garlic, onions, oil, water and vinegar then cook them until the onions become softened.

Add in bay leaves and oregano then bring to a boil then allow to cool. Next, add in jicamas, carrots and jalapenos then allow it to sit for a couple of hrs. Place in the refrigerator and when ready to serve just take it out and serve it as appetizers or as salad together with some crackers.