| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Aztec | Barbeque, Condiments, Salsa | 6 | Servings |
INGREDIENTS
| 1 | Chayote fruit | |
| 1 | c | Black eyed peas, cooked |
| 1 | Clov garlic, minced | |
| 1 | Serrano chile, deribbed | |
| seeded | ||
| and minced | ||
| 2 | t | Fresh cilantro, chopped |
| 4 | T | Mango or papaya, diced |
| 2 | Scallions, white part | |
| only | ||
| thinly sliced | ||
| 1/4 | c | Fresh corn kernels, roasted |
| 2 | t | Lime juice, freshly squeezed |
| 2 | t | White wine, fine quality |
| 2 | T | Vinaigrette dressing |
| Salt, to taste |
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." NOTES : This relish goes nicely with grilled chicken or fish. Recipe by: Stephan Pyles in 'The New Texas Cuisine' Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 95
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 48.7mg
Sodium: 91.2mg
Potassium: 151.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 17.8g