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.