| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Aztec |
Barbeque, Condiments, Salsa |
6 |
servings |
INGREDIENTS
| 1 |
sm |
Chayote fruit |
| 1 |
c |
Black eyed peas; cooked |
| 1 |
sm |
Clov 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 |
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'
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