Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         chayote fruit
   1      cup           black eyed peas -- cooked
   1      clove         garlic -- minced
   1                    serrano chile -- (deribbed), seeded and minced
   2      teaspoons     fresh cilantro -- chopped
   4      tablespoons   mango or papaya -- diced
   2                    scallions -- (white part only), thinly sliced
     1/4  cup           fresh corn kernels -- roasted
   2      teaspoons     lime juice -- freshly squeezed
   2      teaspoons     white wine -- fine quality
   2      tablespoons   vinaigrette dressing
                        salt -- to taste

Preparation:

Peel the chayote, cut in half, and remove the seed with a knife. Cut into 1/4-inch dice and place in a mixing bowl. Combine with the remaining ingredients. Let sit for at least 1 hour. Before serving, check the seasonings and adjust if necessary. Makes about 2 cups of relish. Chef's Notes: Stephan Pyles, the owner and chef of one of Dallas' hottest restaurants, Star Canyon, tells us: "Chayote, a green squash about the same shape and size as a large pear, was a staple of the Aztecs and Mayans, and it is still used extensively in Mexican and South American cooking. In Louisiana and Florida, the chayote is known as 'mirliton.' It is more widely available during winter months and has a crisp, crunchy texture and an earthy flavor that suits salsas and relishes very we