Chayote-black-eyed pea relish

Chayote-black-eyed pea relish
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Chayote-black-eyed pea relish ingredients

  • 1 small Chayote fruit
  • 1 c Black eyed peas -- cooked
  • 1 small Cloves 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

Cooking Chayote-black-eyed pea relish

1. Peeli the chayote, cut in half, and remove the seed with a knife.
2. Cut into ¼-inch dice and place in a mixing bowl.
3. Combine with the remaining ingredients.
4. Let sit for at least 1 hour.
5. Before serving, check the seasonings and adjust if necessary.
6. Makes about 2 cups of relish.
7. 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.
8. In louisiana and florida, the chayote is known as "mirliton.
9. " 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.

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