Recipe information
Yield
10 Servings
Ingredients
3
1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups)
1
1/2 cups chopped red onion
1
cup chopped red bell pepper
1
cup chopped green bell pepper
1
cup thinly sliced green onions (about 6)
6
tablespoons distilled white vinegar
2
teaspoons hot pepper sauce
Need to make a substitution?
Preparation
Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. DO AHEAD: Can be prepared 8 hours ahead. Keep refrigerated.