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
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. (Can be prepared 8 hours ahead. Keep refrigerated.)
Test-kitchen tip:
Use rubber gloves when peeling chayote squash because the uncooked vegetable leaves a chalky, sticky residue that is difficult to wash off.
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