Chayotes a la Mexicana (Mexican-Style Chayote)

Ingredients

• •3 chayotes, diced
• •2 tomatoes, chopped
• •1 small onion, chopped
• •1 jalapeño, minced
• •1 tbsp neutral oil

Directions

1. 1Peel the chayotes under running water, as the sap can make hands feel tacky. Dice them evenly.
2. 2Cook the onion and jalapeño in the oil for five minutes until softened.
3. 3Add the tomatoes and a good pinch of salt and cook three minutes until they slump.
4. 4Stir in the chayote and add a splash of water.
5. 5Cover and cook seven minutes until the chayote is tender but still has resistance.
6. 6Uncover, cook off any remaining liquid, and check the seasoning.

💡 Chayote goes from crisp to woolly quickly. Start testing at six minutes and stop while it still pushes back against the knife.

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