2 large garlic cloves, coarsely chopped
1 teaspoon oregano, crumbled
1/2 teaspoon salt, or to taste
2 tablespoons oil
Peel and seed the chayotes and cut into 1/2-inch dice. Place in a
medium-size saucepan, cover with cold water, bring to a boil over high
heat, and cook for 5 minutes. Have ready a large bowl filled with ice
water. Drain the chayotes and quickly plunge into the ice bath to stop the
cooking. Drain well. Set aside in a bowl.
With a mortar and pestle or the flat of a heavy knife blade, crush the
garlic to a paste with the oregano and salt. Toss well with the diced
chayotes. Let stand until ready to serve.
In a medium-size skillet, heat the oil over medium-high heat until
rippling. Add the chayotes with the garlic mixture that clings to them and
cook, stirring constantly, until the moisture has evaporated, about 5
minutes. Serve at once.
By Zarela Martinez at Cookstr
Bert Folsom / 123RF Stock Photo 14917634