Recipe courtesy of Mary Sue Milliken and Susan Feniger

Stewed Chayote with Tomato and Epazote

  • Level: Easy
  • Yield: 6 servings
Save Recipe


1 1/2 pounds chayote (about 2 medium)

2 small tomatoes, roasted (see Note)

2 cloves garlic, roughly chopped

2 tablespoons vegetable oil

1/4 cup finely chopped white onion

3 Arbol chiles

1 1/4 cups water

1 teaspoon salt

3 tablespoons roughly chopped epazote leaves


  1. Peel the chayotes and cut them into 1/4 inch julienne, including the core and seeds. Set aside.
  2. In a blender jar, combine the tomatoes and garlic and blend for a few seconds, until fairly smooth. Set aside.
  3. In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayote, water, and salt. Cover the pan and cook over medium heat, shaking every so often to prevent the chayote from sticking. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Serve immediately.

Cook’s Note

To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Leave the skin on.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Slow Cooker Beef Stew

Roasted Cauliflower

Lentil Vegetable Soup

Turkey and Stuffing Casserole

Braised Pot Roast with Vegetables

Stewed Chayote

Chayote Salad

Creamed Chayote Soup