Chayote-black-eyed Pea Relish Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 small: Chayote fruit,
1 cup: Black eyed peas, cooked
1 small: Clove garlic, minced
1: Serrano chile, (deribbed) --
Seeded and minced,
2 tsp: Fresh cilantro, chopped
4 tbsp: Mango or papaya, diced
2: Scallions, white part only
Thinly sliced,
1/4 cup: Fresh corn kernels --,
Roasted,
2 tsp: Lime juice, freshly
Squeezed,
2 tsp: White wine, fine quality
2 tbsp: Vinaigrette dressing,
Salt, to taste
Directions:
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.
Chefs 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__
Source from luhu.jp
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.
Chefs 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__
Source from luhu.jp