Mirliton Relish
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant mirliton relish is a refreshing celebration of the chayote squash, offering a crisp texture and a bright, zesty flavour profile. By combining the subtle sweetness of the squash with crunchy peppers, red onions, and a splash of vinegar, this vegan-friendly condiment brings a beautiful burst of colour to any spread. A hint of hot sauce provides a gentle warmth that balances the sharp acidity, making it an excellent palate cleanser for richer meals.
As a versatile plant-based side dish, this healthy relish is particularly well-suited for outdoor dining, pairing beautifully with grilled vegetables or as a crunchy topping for tacos. It is a fantastic make-ahead option for entertaining, as the savoury flavours deepen and meld when left to macerate in the fridge for a few hours before serving.
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Ingredients for Mirliton Relish
1.6kg chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (1275g )
240g chopped red onion
160g chopped red pepper
150g chopped green pepper
160g thinly sliced spring onions (about 6)
6 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce
How to make Mirliton Relish
Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.)
Clause de non-responsabilité
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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