*  Exported from  MasterCook  *
 
                       CHAYOTE-BLACK-EYED PEA RELISH
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans                            Condiments
                 Salsas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       sm           Chayote fruit
    1       c            Black eyed peas -- cooked
    1       sm           Clove garlic -- minced
    1                    Serrano chile (deribbed) --
                         Seeded and minced
    2       ts           Fresh cilantro -- chopped
    4       tb           Mango or papaya -- diced
    2                    Scallions (white part only)
                         Thinly sliced
      1/4   c            Fresh corn kernels --
                         Roasted
    2       ts           Lime juice -- freshly
                         Squeezed
    2       ts           White wine -- fine quality
    2       tb           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 relish.
   
   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. 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 relishes very well.” Entered into MasterCook by
   Terri Law, 8/22/96.
   
   Recipe By     : Stephan Pyles in __The New Texas
   Cuisine__
  
 
 
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