Chayote& Black-Eyed Pea Relish

* 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
Salsas

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
relish.

[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
relishes
very well."


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NOTES : This relish goes nicely with grilled chicken or fish.