Chayote Salad with Lemony Hot Sauce

Ingredients

 * 4	x	Preserved malagueta peppers minced, or to taste
 * 1	tsp	salt
 * 1/2	sm	Onion finely chopped
 * 1	sm	garlic clove minced
 * Juice of 3 lemons
 * 2	tbl	olive oil
 * 4	med	chayote or yellow summer Squash peeled, seeded, and sliced
 * 1/2	tsp	salt
 * 1/4	tsp	Freshly-ground black pepper

Directions

 * In a mortar and pestle, blender, or food processor, combine the peppers and the salt and process until the mixture is a thick paste.
 * Gradually add the Onion and garlic, and process, scraping down the sides of the container as necessary, until they are incorporated into the paste.
 * Add the lemon juice and process again.
 * Transfer the sauce to a glass bowl, cover with plastic wrap, and allow to stand for 30 minutes so that the flavors can marry.
 * In a large heavy skillet, heat the olive oil over medium heat.
 * Add the chayote and saute, stirring occasionally, for about 10 minutes, or until fork tender.
 * Add the salt and pepper, remove from the heat, and cool to room temperature.
 * Chill in the refrigerator for 2 hours.
 * Arrange the slices on a platter and drizzle with the sauce.