CHAYOTE-BLACK-EYED PEA RELISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Condiments
Salsas

Amount Measure Ingredient — Preparation Method
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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__

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