Instructions: 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 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."

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

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