Chayote jicama salsa

Serves 6 to 8


  • 1 chayote squash, peeled and sliced
  • 1 jicama, peeled and julienned
  • 2 tomatoes, peeled, seeded, and diced
  • 1 jalapeño, minced fine
  • 1/2 cup diced red onion
  • 1 Tbsp cider vinegar
  • Salt and pepper as needed
  • Dash of Tabasco to taste


  1. Bring about 1 inch of water to a rolling boil over high heat in a sauté pan. Add the sliced chayote and cover the pan. Pan-steam the squash for about 12 minutes or until the chayote is very tender. Drain it, and rinse with cool water to stop the cooking.
  2. Combine the chayote slices with all of the remaining ingredients in a bowl.
  3. Chill the salsa for at least 2 to 3 hours or overnight. Taste the salsa and adjust the seasonings with additional vinegar, salt, pepper, or Tabasco, as needed.

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