Chayotes with tomato Mexican food

Cut the chayotes into small medium-sized cubes.

Burn the skin of the poblano chili peppers on all sides directly in the flame.

Place the burnt poblano peppers inside a plastic bag and let sit for 5 to 10 minutes until cooled.

Remove the burnt skin from the poblano peppers using wet hands, soaking them in water as necessary to help remove the skin.

Slice the poblano peppers, removing all the seeds and veins.

Cut the tomatoes into fourths and place them in a blender with the garlic clove; blend until smooth.

Heat the olive oil in a pan and fry the sliced onion for a couple of minutes.

Add the blended tomatoes to the pan and season with salt and pepper; continue cooking for a couple more minutes.

Add the chopped chayotes to the pan and let cook.

Add the sliced poblano chili peppers and continue cooking for a couple more minutes before serving hot.

Equipment Needed

Spice Level:

Dietary

Allergens