Chayote is a member of the gourd family, along with cucumbers, melons, and squash; it is mild tasting, with a crisp, pearlike texture. It is often used in salads and salsas, or baked and stuffed, like other squash. If you can’t find one, you can substitute honeydew melon instead, adding it after the mixture has been cooked and allowed to cool.
Recipe information
Yield
makes about 3 cups
Ingredients
Preparation
Step 1
Bring the water, chayote, and carrots to a boil in a medium saucepan. Add vinegar, chiles, sugar, and 1 teaspoon salt. Return to a boil. Reduce heat; simmer, partially covered, until chayote and carrots are tender, 20 to 25 minutes, adding papaya after 10 minutes.
Step 2
Remove from heat; let cool slightly. Process one-third of mixture in a food processor; return to saucepan, and stir to combine. Season with more salt, if desired. Salsa can be refrigerated up to 2 weeks in an airtight container; let cool completely before storing. Serve cold, at room temperature, or warm (reheat over medium).
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 16
Step 5
Saturated Fat: 0g
Step 6
Unsaturated Fat: 0g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 3.7g
Step 9
Protein: .4g
Step 10
Sodium: 7.4mg
Step 11
Fiber: 1g
