Ingredients
- 1 tablespoons Canola Oil
- 1/3 cup White Wine Vinegar
- 4 cups Chayote Squash matchstick size strips (from 3 medium)
- 1/2 jar Olive Oil
- 2 teaspoon Cilantro chopped
- Chile (use Red and Green Chiles) roasted
- 2 teaspoons Nuevo Latino Spice Mix (see below)
- 1 Organic Bell Pepper (use Red Bell Pepper)
- 1 Organic Bell Pepper (use Yellow Bell Pepper)
Nuevo Latino Spice Mix
- 2 tablespoons Sugar
- 1/4 cup Cumin Seed
- 3 tablespoons My Grinders Rainbow Peppercorns
- 1 tablespoons Coriander Seeds
- 1 1/2 teaspoons Sea Salt
Directions
Char the bell peppers and chiles over gas flame or in broiler until blackened on all sides. Enclose in a paper bag or cover in a bowl for 30 minutes. Remove bell peppers and peel, seed and cut into thin strips. Drain chiles; peel, seed and cut into thin strips.
Heat the Canola oil in heavy large sauté pan over medium-high heat. Add Chayote and sauté just until crisp-tender, about 1 or 2 minutes. Cool completely. Combine wine vinegar and 2 teaspoons Latino Nuevo Spice Mix in medium bowl. Gradually whisk in the olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
Combine Chayote, chiles and peppers in bowl. Toss with enough vinaigrette to coat.
Cover and refrigerate. Allow flavors to permeate before serving.
Nuevo Latino Spice Mix
Combine cumin, peppercorns and coriander in heavy sauté pan. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl. Mix in sugar and salt.
