1 small chayote fruit
1 cup black eyed peas -- cooked
1 small clove garlic -- minced
1 serrano chile (deribbed) --
1 seeded and minced
2 tsp fresh cilantro -- chopped
4 tbsp mango or papaya -- diced
2 scallions (white part only)
1 thinly sliced
1/4 cup fresh corn kernels --
1 roasted
2 tsp lime juice -- freshly
1 squeezed
2 tsp white wine -- fine quality
2 tbsp vinaigrette dressing
1 salt -- to taste
A Recipe for
Chayote-Black-Eyed Pea Relish
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Herb Tip |
This Recipe for Chayote-Black-Eyed Pea Relish is one of thousands in the Recipes-to-go Ethnic Cookbook.
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
If you enjoy this Chayote-Black-Eyed Pea Relish Recipe - you should enjoy the recipe collections you can find on the websites below:
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
This is a recipe for Chayote-Black-Eyed Pea Relish from the recipe cookbook of Recipes-to-go (Ethnic)
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
There is no such thing as a little garlic. |
| A. Baer |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
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__
Serves: 6
Chayote-Black-Eyed Pea Relish Recipe brought to you by Recipes To-Go