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.
30 ml (2 tbsp) corn oil
450 g (1 lb) young courgettes, sliced
1 onion, finely chopped
2 garlic cloves, chopped
450 g (1 lb) tomatoes, peeled, seeded and chopped
2 drained canned jalapeno chillies, rinsed, seeded and chopped
15 ml (1 tbsp) chopped fresh coriander
salt fresh coriander, to garnish
450 g (1 lb) young courgettes, sliced
1 onion, finely chopped
2 garlic cloves, chopped
450 g (1 lb) tomatoes, peeled, seeded and chopped
2 drained canned jalapeno chillies, rinsed, seeded and chopped
15 ml (1 tbsp) chopped fresh coriander
salt fresh coriander, to garnish
method
1. Heat the oil in a flameproof casserole and add all the remaining ingredients, except the salt.
2. 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.
3. 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.
2. 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.
3. 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.
serving amount
serves 4
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