Tomato Mirliton Relish Recipe - Cooking Index
1 teaspoon | 5ml | Mirliton (chayote) (medium) |
(or 1 large cucumber) | ||
1/4 cup | 15g / 0.5oz | Chopped tomatoes, in 1/4" dice |
1/4 cup | 15g / 0.5oz | Finely-chopped red onions |
2 teaspoons | 10ml | Finely-chopped fresh dill |
3/4 teaspoon | 3.8ml | Salt |
Freshly-ground black pepper |
Bring a large pot of water to a boil over high heat and add chayote; simmer until tender, 35 to 45 minutes; peel, seed and cut in 1/4-inch dice. If using a cucumber, simmer until fork-tender, about 20 minutes; peel, cut in half vertically, scoop out seeds and dice. You should have a generous cup of chayote or cucumber.
Combine chayote with tomatoes, onions, dill, salt and 8 turns of pepper in a small bowl. Serve with seafood dishes.
This recipe yields 1 2/3 cups of relish.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-014 broadcast 02-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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