Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Chayote fruit
1 c Black eyed peas -- cooked
1 sm Clove garlic -- minced
1 Serrano chile (deribbed) --
Seeded and minced
2 ts Fresh cilantro -- chopped
4 tb Mango or papaya -- diced
2 Scallions (white part only)
Thinly sliced
1/4 c Fresh corn kernels --
Roasted
2 ts Lime juice -- freshly
Squeezed
2 ts White wine -- fine quality
2 tb Vinaigrette dressing
Salt -- to taste

Peel the chayote, cut in half, and remove the seed with a knife. Cut
into 1/4-inch dice and place in a mixing bowl. Combine with the
remaining ingredients.
Let sit for at least 1 hour. Before serving, check the seasonings
and adjust if necessary. Makes about 2 cups of relish.

Chef's Notes: Stephan Pyles, the owner and chef of Dallas' hottest
new restaurant, Star Canyon, tells us: "Chayote, a green squash about
the same shape and size as a large pear, was a staple of the Aztecs
and Mayans, and it is still used extensively in Mexican and South
American cooking. In Louisiana and Florida, the chayote is known as
'mirliton.' It is more widely available during winter months and has
a crisp, crunchy texture and an earthy flavor that suits salsas and
relishes very well." Entered into MasterCook by Terri Law, 8/22/96.

Recipe By : Stephan Pyles in __The New Texas Cuisine__

Browse by categories