Chayote Salad With Lemony Hot sauce

Recipe Ingredients

4		Preserved malagueta peppers - minced, or to taste
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Onion - finely chopped (small)
1 teaspoon	5ml	Garlic clove - minced (small)
		Juice of 3 lemons
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Chayote or yellow summer squash - peeled, seeded, (medium) and sliced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a mortar and pestle, blender, or food processor, combine the peppers and the salt and process until the mixture is a thick paste. Gradually add the onion and garlic, and process, scraping down the sides of the container as necessary, until they are incorporated into the paste. Add the lemon juice and process again. Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 minutes so that the flavors can marry.

In a large heavy skillet, heat the olive oil over medium heat. Add the chayote and saute, stirring occasionally, for about 10 minutes, or until fork tender. Add the salt and pepper, remove from the heat, and cool to room temperature. Chill in the refrigerator for 2 hours. Arrange the slices on a platter and drizzle with the sauce.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6214 broadcast 03-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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