Chayote-black-eyed pea relish
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Chayote-black-eyed pea relish
  Relish    Beans    Condiments    Peas  
Last updated 6/12/2012 12:47:08 AM. Recipe ID 7702. Report a problem with this recipe.
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      Title: Chayote-black-eyed pea relish
 Categories: Barbeque, Beans, Condiments, Pickles and, Salsas
      Yield: 6 Servings
 
      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.
  
  




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Recipe ID 7702 (Apr 03, 2005)

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