Chayote Salad with Lemony Hot Sauce

1. 1

   In a mortar and pestle, blender, or food processor, combine the peppers and the salt and process until the mixture is a thick paste.

2. 2

   Gradually add the onion and garlic, and process, scraping down the sides of the container as necessary, until they are incorporated into the paste.

3. 3

   Add the lemon juice and process again.

4. 4

   Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 minutes so that the flavors can marry.

5. 5

   In a large heavy skillet, heat the olive oil over medium heat.

6. 6

   Add the chayote and saute, stirring occasionally, for about 10 minutes, or until forktender.

7. 7

   Add the salt and pepper, remove from the heat, and cool to room temperature.

8. 8

   Chill in the refrigerator for 2 hours.

9. 9

   Arrange the slices on a platter and drizzle with the sauce.

10. 10

    Note: Preserved malagueta peppers are one of the hallmarks of Brazilian cooking.

11. 11

    Extremely hot peppers are pickled in a 2:1 oil to grain alcohol ratio and allowed to rest for 1 month before using.

12. 12

    They are available in some Latin American markets.

* Per serving · 4 servings · Values may vary.

No additional tips available.