Chayote, roasted tomatoes, green chiles, garlic, and cilantro come together in this simple, bold, and irresistible Spicy Chayote with Tomato.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, I’ll admit something — I used to walk past chayotes in the produce aisle like they were background extras in a movie I didn’t understand. You know what I mean — those weird, green, wrinkly things that look like they’re about to tell you a secret. I had no clue what to do with them. Then came Rosa.
Rosa was my neighbor for a few years, and I swear she could turn anything into comfort food. One hot afternoon, she knocked on my door holding a bowl of something warm, fragrant, and, honestly, kind of mysterious. I remember thinking, “It’s green… but it smells like heaven.” Turns out, it was her Spicy Chayote with Tomato, a dish she learned from her mother back in Guadalajara.
The first bite blew me away — smoky roasted tomatoes, the subtle heat from green chiles, the fresh cilantro cutting through the richness — it just… worked. Rosa laughed at me because I immediately asked for the recipe. But she didn’t measure anything. It was “a handful of this,” “a splash of that,” and “you’ll know when it’s right.” Which, for a type-A recipe person like me, was both terrifying and liberating.
So, I started experimenting. I burned the onions the first time. The second attempt was too watery. The third was too spicy (if there’s such a thing). But by the fourth, it finally clicked — and Rosa nodded with that little grin of approval that says, yeah, you got it. Now, whenever I make this dish, I think of her — and that one summer afternoon when something as simple as chayote taught me how to cook more from instinct than recipe cards.
Why You’ll Love This Spicy Chayote with Tomato Recipe?
Here’s the thing about Spicy Chayote with Tomato — it’s humble, but it doesn’t act like it. It’s got that perfect balance of flavors: a little sweet from the chayote, a little smoky from the tomatoes, a little heat from the chiles, and that fresh pop from the cilantro. It’s not trying too hard — and maybe that’s why it wins people over.
The best part? You can serve it as a side dish, pile it into warm tortillas, or eat it straight from the pan when nobody’s looking. (No judgment — we’ve all done that “taste test” that turns into a meal.) It’s quick, easy, and tastes like something you’d find in a little countryside kitchen, with an abuela humming by the stove.
If you’ve ever wanted to fall in love with a vegetable you’ve ignored your whole life — this might be your moment.
Ingredient Notes:
Before you get cooking, let’s talk about the stars of this dish. You’ll see how each ingredient has its own little personality that brings something special to the mix.
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Chayote: Think of it as zucchini that went to finishing school. Mild, tender, with just the right crunch. But, for the love of flavor, peel it — that skin is tougher than a week-old baguette.
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Roasted Tomatoes: Canned fire-roasted ones are fine, but if you roast your own on the stovetop until the skin chars just a bit — chef’s kiss. That smoky flavor? Unreal.
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Garlic: One clove sounds small, but don’t underestimate garlic’s power. It’s like the friend who doesn’t say much but somehow makes every party better.
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Olive Oil: Smooth and rich, it pulls the flavors together like a good story does.
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Green Anaheim Chile: Mildly spicy and beautifully earthy. If jalapeños are too much for you, this is the happy middle ground.
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Dried Red Chile Flakes: Add them to taste, or just follow your heart. Spice is personal, after all.
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Cilantro: I know, I know — people either love it or think it tastes like soap. But here? It’s non-negotiable. It adds that bright, fresh kick at the end.
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Monterey Jack Cheese: Not traditional, but when it melts into the warm chayote and tomato mixture… it’s like wrapping everything in a cheesy hug.
How To Make Spicy Chayote with Tomato?
Alright, let’s cook. Grab your skillet and channel your inner Rosa — don’t overthink it.
Step 1: Prep the Chayotes
Peel them completely (seriously, all of it), then slice them into thin strips about two inches long. They’re slippery little things, so take your time. I’ve dropped one before and watched it bounce like a rubber ball.
Step 2: Blend the Sauce
In your blender, toss in roasted tomatoes and a chopped garlic clove. Blend until smooth — that’s your base sauce, simple but packed with flavor.
Step 3: Sauté the Aromatics
Heat some olive oil in a skillet and toss in your onions and green chile. Let them soften for about three minutes. The smell? That’s the kind that makes people wander into the kitchen asking, “What are you making?”
Step 4: Add the Sauce and Spice
Pour in your tomato-garlic mix, sprinkle in a pinch of red pepper flakes, and let it bubble gently for another few minutes. The sauce should start thickening and getting deeper in color.
Step 5: Add Chayote and Water
Now add your chayote strips, a splash of water, and a pinch of salt. Stir, cover, and let it simmer for about 15 minutes. The chayote should be tender but still have a bit of bite. You’ll know it’s right when it’s glistening and the sauce clings just enough.
Step 6: Finish Strong
Stir in chopped cilantro and cook uncovered for about 5 more minutes. Taste and adjust — maybe a bit more salt, maybe another pinch of heat. You’re the boss.
Step 7: Serve It Up
Sprinkle some Monterey Jack cheese over the top right before serving so it melts slightly into the warm veggies. I usually stand over the pan at this point with a fork in hand, “just tasting.” You’ll understand why.
Want To Save This Recipe?
Storage Options:
If by some miracle you have leftovers, stash them in the fridge in a sealed container. They’ll last up to three days — and honestly, it tastes even better the next day. The flavors deepen, the spice softens, and it becomes the kind of dish that makes you wonder why you ever bother cooking just once.
You can reheat it on the stove or microwave it in short bursts (don’t overdo it or the chayote will go soggy). Also, cold leftovers on top of rice? Weirdly amazing.
Variations and Substitutions:
This Spicy Chayote with Tomato recipe is forgiving — like a good friend who doesn’t care if you forgot the cilantro.
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Vegan It Up: Skip the cheese or swap it for a plant-based version. The dish already stands strong on its own.
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Turn Up the Heat: Add a jalapeño or even a serrano pepper if you’re feeling bold.
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Milder Mood: Leave out the chili flakes for a kid-friendly version.
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Add Protein: Toss in shrimp, shredded chicken, or even black beans — it instantly becomes a full meal.
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Herb Swap: Not a cilantro fan? Try parsley or oregano for a softer flavor.
What to Serve with Spicy Chayote with Tomato?
It’s the kind of dish that fits anywhere — next to grilled meat, tucked into tacos, or just eaten solo with a tortilla in one hand.
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Grilled Chicken or Fish: The perfect contrast — light protein with that punchy spice.
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Warm Tortillas: Because everything tastes better when you can scoop it up.
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Mexican Rice or Quinoa: Adds substance and soaks up all that delicious sauce.
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Refried Beans: For that classic comfort pairing.
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Fresh Salad: A crisp, cooling balance to the spice.
Frequently Asked Questions:
What does chayote taste like?
Mild, slightly sweet, somewhere between zucchini and cucumber. It’s like a blank canvas for flavor.
Can I make it ahead?
Definitely. It holds up beautifully, and the flavors only get better after sitting overnight.
What if I can’t find chayote?
You can sub in zucchini, but it won’t have the same texture. Still delicious, though — no shame in a zucchini moment.
So, there it is — my Spicy Chayote with Tomato, born from one sweet neighbor, a few kitchen mishaps, and a whole lot of trial and error. It’s not fancy, but it’s honest food — the kind you make on a slow evening with music playing in the background and the window cracked open.
It’s the kind of dish that smells like home — even if it’s not your home it came from. So next time you see those weird green vegetables at the market, grab a few. Give them a chance. Rosa would say, “Just cook it with love, and it’ll be fine.”
And honestly? She was right.
Have you ever cooked chayote before? Or do you have a Rosa in your life — someone who shares food like it’s a love language? I’d love to hear your story.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Spicy Chayote with Tomato
Ingredients
- 1 lb chayotes peeled and cut into ¼-inch strips (approximately 2 inches long)
- 6 oz roasted tomatoes canned fire-roasted or freshly roasted with skins left on
- 1 clove garlic chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp onion chopped
- 1 large green Anaheim chile stemmed, seeded, and chopped
- Pinch of dried red chile flakes
- ¼ cup water
- Kosher salt to taste
- ¼ cup fresh cilantro roughly chopped
- ¼ cup Monterey Jack cheese finely grated
Instructions
Prepare the chayotes:
- Peel the chayotes thoroughly to remove the tough outer skin. Slice them into ¼-inch-wide, 2-inch-long strips, including the tender core. Set aside.
Purée the tomatoes and garlic:
- In a blender or food processor, combine the roasted tomatoes and chopped garlic. Blend until smooth, then set the mixture aside.
Sauté the aromatics:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green chile. Cook until softened, about 3–4 minutes, stirring occasionally to prevent browning.
Add the tomato mixture:
- Pour the blended tomato and garlic mixture into the skillet. Stir in the dried red chile flakes and cook for an additional 3 minutes, allowing the flavors to meld.
Add the chayote:
- Add the prepared chayote to the skillet along with the water and salt to taste. Stir to coat evenly, cover, and cook over medium heat for 15 minutes, stirring occasionally.
Finish the dish:
- Remove the lid, add the chopped cilantro, and continue cooking for another 5 minutes, or until the chayote is tender and the sauce has thickened slightly. The texture should be moist but not watery.
Serve:
- Transfer to a serving platter and sprinkle with finely grated Monterey Jack cheese. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
