Recipe Index: Janos Wilder

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Chayote Relish

Yield: 18 portions

Ingredients:

1 TBSP cumin seed
1 TBSP fennel seed
1 qt. water
1Cup rice wine vinegar
4 cloves
4 sticks cinnamon
2 bay leaves
1 tsp salt
1 bunches cilantro, tied
1 jalapenos, seeded and sliced into fine julienne
3 cloves, garlic sliced
6 chayote squash, peeled, seeded, blanched until al dente and cut into
3 wedges per squash

Procedure:

1. Make a sachet with the cumin seed and fennel seed.

2. Combine the water, vinegar, herbs and spices and bring to a boil for about 20 minutes.

3. Pour over the vegetables and let them cool.

4. When serving cut each wedge of chayote squash into thirds again and warm in the marinade avoid the bay leaves, sachet and cinnamon sticks and cilantro.