Chayote Salad with Lemony Hot Sauce

Ingredients

 * 4 preserved malagueta peppers minced, or to taste
 * 1 tsp	salt
 * ½ sm	onion finely chopped
 * 1 sm	garlic clove minced
 * juice of 3 lemons
 * 2 tbsp olive oil
 * 4 med	chayote or yellow summer squash peeled, seeded, and sliced
 * ½ tsp	salt
 * ¼ tsp	freshly-ground black pepper

Directions

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