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chayote salad with lemony hot sauce http://wecan.nhlbi.nih.gov Ingredients chayote salad with lemony hot sauce 2 malagueta peppers, drained and finely chopped* 1. Combine the malagueta peppers in a food processor or blender and 1 process them until the mixture is a thick paste. /2 cup onion, finely chopped 1 2. Gradually add half of the chopped onion and garlic and continue to 1 /2 teaspoons garlic, minced process, scraping the sides of the container to blend all ingredients into 1 /4 cup lemon juice the paste. Add the lemon juice and process again to mix. 2 teaspoons olive oil 3. Transfer the sauce to a glass bowl, cover with plastic wrap, and allow the mixture to stand for 30 minutes. 3 small chayote squash or yellow summer squash, 4. In a large heavy skillet, heat the olive oil over medium heat. Add the peeled, seeded, and sliced remaining onion and minced garlic. Sauté for 2 minutes, add the chayote or summer squash, and continue to sauté, stirring occasionally 1/ cup red bell pepper, 2 for about 5 minutes. seeded and chopped 5. Add the red and green peppers and allow to cook for another 5 minutes. 1/ cup green bell pepper, 2 Add the black pepper and remove the pan from the heat. seeded and chopped 2 medium plum tomatoes, diced 6. Place the sautéed vegetables in the refrigerator and chill for 2 hours. 1 7. When ready to serve, arrange the vegetables on a large platter and /4 teaspoon ground black pepper drizzle with a small amount of sauce. Sprinkle with the chopped tomato for added color. Add black pepper as desired. *Malagueta peppers are a pickled hot Yield 6 servings, Serving Size 1 cup, Calories 68, Total Fat 2g, Saturated Fat 0g, pepper used in traditional Brazilian Cholesterol 0mg, Sodium 332mg, Total Fiber 5g, Protein 2g, Carbohydrates 12g, cooking. They can be found in some Potassium 393mg Latin American markets. .

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