This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.
- Contributed by Catsrecipes Y-Group
- 2 chayotes peeled cut in half and pits removed
- 1 large red bell pepper cored and seeded and cut into julienne strips
- ½ teaspoon extra virgin olive oil
- juice of 2 limes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
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