THE ZESTY SQUASH-PULP
(Our Play on Calabacitas with Tomatoes)
Ingredients: 3 Zucchini (diced), 2 Tomatoes (chopped), 1 small onion (diced), 1 Jalapeño (minced), 1 tsp Cumin, 1 tsp Salt, 0.5 tsp Black pepper, 50ml Veg stock, 1 tbsp Olive oil...
Ingredients
- 3 Zucchini (diced)
- 2 Tomatoes (chopped)
- 1 small onion (diced)
- 1 Jalapeño (minced)
- 1 tsp Cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50ml Veg stock
- 1 tbsp Olive oil
Cooking Method
- The Architect Sauté onion and jalapeño until soft; add zucchini.
- The Scorch Fry on high heat until the zucchini has charred spots.
- The Bloom Add tomatoes and spices with a 20ml splash of stock; the steam will pop the tomato skins.
- The Swell Simmer for 5 minutes until the zucchini is soft and the liquid is a thick pulp.
- The Final Flourish Top with a massive hit of raw fresh coriander and lime juice.