*  Exported from  MasterCook Mac  *
                       Chayote & Black-Eyed Pea Relish
 Recipe By     : Stephan Pyles in __The New Texas Cuisine__
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Barbeque                         Beans and Legumes
                 Condiments                       Pickles and Relishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         chayote fruit
    1      cup           black eyed peas -- cooked
    1      small clove   garlic -- minced
    1                    serrano chile (deribbed) -- seeded and minced
    2      teaspoons     fresh cilantro -- chopped
    4      tablespoons   mango or papaya -- diced
    2                    scallions (white part only) -- thinly sliced
      1/4  cup           fresh corn kernels -- roasted
    2      teaspoons     lime juice -- freshly  squeezed
    2      teaspoons     white wine -- fine quality
    2      tablespoons   vinaigrette dressing
                         salt -- to taste
 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
 [Formatted to MasterCook by Terri Law on 8/22/96.  Posted by Terri Law
 to the MC-Recipe List and others on 12/29/96.]
 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
 very well.”
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 NOTES : This relish goes nicely with grilled chicken or fish.