Chayote and Black-Eyed Pea Relish

Recipe Ingredients

1		Chayote fruit (small)
1 cup	237ml	Black eyed peas - cooked
1		Garlic - minced
1		Serrano chile - (deribbed), seeded and minced
2 teaspoons	10ml	Fresh cilantro - chopped
4 tablespoons	60ml	Mango or papaya - diced
2		Scallions - (white part only), thinly sliced
1/4 cup	15g / 0.5oz	Fresh corn kernels - roasted
2 teaspoons	10ml	Lime juice - freshly squeezed
2 teaspoons	10ml	White wine - fine quality
2 tablespoons	30ml	Vinaigrette dressing
		Salt - to taste

Recipe Instructions

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 one of Dallas' hottest restaurants, 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."

Source:
Stephan Pyles in 'The New Texas Cuisine'

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.