Ingredients :

• Chayote — This small, pear-shaped green vegetable can be found in Caribbean or African grocery stores, and increasingly in large supermarkets’ exotic sections. Choose one that is firm to the touch—if it gives, it’s overripe. Be careful when peeling: the raw juice is slightly sticky on the hands. Nothing serious, it washes off immediately with water.
• Garlic — Two to three cloves is the sweet spot—no need to put in six like for an aioli. Smash it with the flat of a knife rather than chopping it finely: this releases the active compounds without making the infusion aggressive. French purple garlic has a slightly rounder flavor than imported white garlic, if you have the choice.
• Lemon — Squeezed at the end, off the heat. This is important. If you add it during cooking, the heat breaks down part of the aroma and the lemon becomes bitter. Wait until the cup is in front of you, then squeeze. Choose a lemon that feels heavy for its size—a sign that it’s juicy.