1largeChayote, finely diced (it does not need to be peeled or pitted unless the peel is thick)
2Roma Tomatoes, finely diced
½Red Onion, diced
1-2Serrano Chilies, destemmed, seeded and diced
1/3cupfresh Cilantro, coarsely chopped
White Balsamic Vinegar to taste
Olive Oil to taste
Salt and Pepper to taste
Combine the diced chayote, tomatoes, and red onion in a large mixing bowl.
Zest one orange over the bowl. “Supreme’ both oranges (see link; peel both oranges with a knife leaving the exposed fruit without the outer membrane when hand peeled and cut them into wedges); then finely chop the wedges and add them to the bowl.
Zest ½ of the lemon over the bowl. Microplane the garlic into the salsa (if not available, dice the garlic).
Add the red onion, chilies, cilantro, coriander and blend well. Add additional lemon juice, or the vinegar, olive oil and/or salt and pepper to season.