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Ingredientes
- 1 sm Chayote fruit
- 1 c. Black eyed peas, cooked
- 1 sm Clov garlic, chopped
- 1 x Serrano chile, (deribbed), seeded and chopped
- 2 tsp Fresh cilantro, minced
- 4 Tbsp. Mango or possibly papaya, diced
- 2 x Scallions, (white part only), thinly sliced
- 1/4 c. Fresh corn kernels, roasted
- 2 tsp Lime juice, freshly squeezed
- 2 tsp White wine, fine quality
- 2 Tbsp. Vinaigrette dressing Salt, to taste
Direcciones
- 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 c. ofrelish.
- 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 which suits salsas and relishes very well."
- NOTES : This relish goes nicely with grilled chicken or possibly fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 6 servings | |
| Calories 17 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 81mg | 2% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.59g | 1% |
| Protein 0.54g | 1% |
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