Chayote Salad With Lemony Hot Sauce

Jesus knew that if there had been any conceivable way whereby God could have redeemed the world other than by the horrible death of His Son, God would never have resorted to such an expedient. He knew that there never could be any other name given under Heaven whereby men must be saved. He knew there was none other good enough to pay the price of sin; none other could open the door and let us in. Jesus knew that if those dear ones whom He had left were to drink of the vine again with Him in the kingdom of God, there was but one way – He must drink of the cup of God's wrath.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains	Brazilian	Toohot02	6	Servings

INGREDIENTS

4		Preserved malagueta peppers
		minced or to taste
1	t	Salt
1/2		Onion, finely chopped
1		Garlic clove, minced
		Juice of 3 lemons
2	T	Olive oil
4		Chayote or yellow summer
		squash peeled seeded
		and sliced
1/2	t	Salt
1/4	t	Freshly-ground black pepper

INSTRUCTIONS

In a mortar and pestle, blender, or food processor, combine the
peppers and the salt and process until the mixture is a thick paste.
Gradually add the onion and garlic, and process, scraping down the
sides of the container as necessary, until they are incorporated into
the paste. Add the lemon juice and process again. Transfer the sauce
to a glass bowl, cover with plastic wrap, and allow to stand for 30
minutes so that the flavors can marry. In a large heavy skillet, heat
the olive oil over medium heat. Add the chayote and saute, stirring
occasionally, for about 10 minutes, or until fork tender. Add the  salt
and pepper, remove from the heat, and cool to room temperature.  Chill
in the refrigerator for 2 hours. Arrange the slices on a  platter and
drizzle with the sauce. This recipe yields 6 servings.  Comments:
Preserved malagueta peppers are one of the hallmarks of  Brazilian
cooking. Extremely hot peppers are pickled in a 2:1 oil to  grain
alcohol ratio and allowed to rest for 1 month before using.  They are
available in some Latin American markets.  Recipe Source: TOO HOT
TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD
NETWORK - (Show # TH-6214 broadcast  03-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  03-06-1997  Recipe by: Susan
Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 50 Calories From Fat: 41 Total Fat: 4.6g Cholesterol: 0mg Sodium: 584.6mg Potassium: 109.7mg Carbohydrates: 2.4g Fiber: <1g Sugar: 1.4g Protein: <1g