Chayote Blackeyed Pea Relish
By Chef Stephen Pyles


1 small Chayote Squash peeled cut in half seeded and finely diced
1 cup Blackeyed Peas cooked
1 clove Organic Garlic minced
1 Serrano Chiles seeded and minced
2 teaspoons Cilantro chopped
1/4 cup Dried Mango Slices or Dried Papaya diced
2 Scallions white parts only and thinly sliced
2 teaspoons Organic Limes freshly squeezed


In a mixing bowl, place all the ingredients and mix gently.

Let sit for at least 1 hour before serving. Adjust the seasonings before serving if necessary.

Serve at room temperature. Relish will keep refrigerated for 3 - 4 days.

Makes about 2 cups.