1 small chayote fruit 1 cup of black eyed peas, cooked 1 small Clove garlic, minced 1 Serrano chile (deribbed), seeded and minced 2 teaspoons of fresh cilantro, chopped 4 tablespoons of mango or papaya, diced 2 Scallions (white part only), thinly sliced 1/4 cup of fresh corn kernels, roasted 2 teaspoons of lime juice, freshly squeezed 2 teaspoons of white wine, fine quality 2 tablespoons of 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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