INGREDIENTS

INSTRUCTIONS

Peel the chayotes and cut them into 1/4-inch julienne, including the core
and seeds. Set aside. In a blender jar, combine the tomatoes and garlic and
blend for a few seconds, until fairly smooth. Set aside. In a large heavy
skillet, heat the oil over medium-low heat. Saute the onion with the whole
chiles for about 2 minutes, without browning. Add the tomato-garlic puree
and continue cooking, stirring and scraping the bottom and corners of the
pan for about 3 minutes, until thickened and reduced. Add the chayote,
water, and salt. Cover the pan and cook over medium heat, shaking every so
often to prevent the chayote from sticking. After 10 minutes, add the
epazote, cover the pan again and cook for 10 to 15 minutes more, until the
chayote is softened but not watery. Serve immediately. This recipe yields 6
servings.
Comments: To roast a tomato, heat a dry skillet or griddle over high heat.
Roast the whole tomato, turning when the bottom is slightly charred, until
it is golden-brown with charred patches on all sides, but not burned (the
flesh will be quite mushy). Leave the skin on.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6256 broadcast 04-18-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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