I am currently addicted to chayote. It is squash, but tastes more like a cucumber and yields a refreshing crunch when you bite into it. It can be eaten raw, sautéed, baked, pickeld, etc…The first time I actually used it was when I created this recipe for my pork chop with pomegranate seeds and tomatillo cream sauce recipe.
When I make tacos, more often than not, I also make a jar of pickled peppers, onions, and jalapenos to compliment them. Recently, though, I was served a side of pickled veg that consisted of red onion, chunks of green tomato, and large slices of cucumber. I ate more of the pickled stuff than I did my carnitas. Ever since that night, those veggies remained on my mind. I needed to try my hand at that same ingredient combination. I felt the perfect time to do so was with the Mexican-inspired pork chops. But, while I was in the store picking out the ingredients for the pork chop dish, I saw the chayotes calling me in the produce section.
“Eat me!” I imagined them saying.
They were firm and the perfect shade of pastel green. So pretty. So new to me. I had to use them. Picture Gollum, but instead of gingerly cupping a gold ring, he’s grasping a pear-shaped, plump yet wrinkled chayote, “my precious…”
Yeah, that was me in Kroger.
Now, here we are, with this recipe. The original pickled veg that inspired my side dish was made with a splash of white vinegar and of course cucumber. I chose apple cider vinegar because I like the flavor it adds to the veggies: a tart, tangy, mild sweetness. It goes well with queso fresco and cojita cheese.
This medley can be paired with any Latin dish that contains a grilled protein and unassuming side dishes.
1/2 cup sliced chayote
1/2 cup sliced green tomato
1 large jalapeno, seeded and julienned lengthwise
1/2 cut thickly julienned onion
1/4 cup apple cider vinegar
1 cup water
1/2 tsp minced garlic
1/4 tsp coriander
1/4 tsp salt
1 quart size glass jar with lid
- Combine all ingredients in glass jar. Wait at least 1 hour before use. Keep in fridge. Good for one week.