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2 tbsp corn oil
1lb young courgettes, sliced
1 onion, finely chopped
2 garlic cloves, chopped
1lb tomatoes, peeled, seeded and chopped
2 drained canned jalapeno chilies, rinsed,
seeded and chopped
1 tbsp chopped fresh coriander
salt
fresh coriander, to garnish |
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Method :
Heat the oil in a flameproof casserole and
add all the remaining ingredients, except the salt. Bring to
simmering point, cover and cook over a low heat for about 30 minutes
until the courgettes are tender, checking from time to time that the
dish is not drying out. If it is, add a little tomato juice, stock or
water. Season with salt and serve the Mexican way as a separate course.
Alternatively, serve accompanied by any plainly cooked meat or poultry.
Garnish with fresh coriander.
Serves 4
Calabacitas is an extremely easy recipe to
make. If the cooking time seems unduly long, this is because the acid
present in the tomatoes slows down the cooking of the courgettes. Use
young tender courgettes.
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