Mexican pickled zucchini

Ingredients for 4 servings:

• 1 kg zucchini
• 1 kg bell pepper(s), colored
• 500 g onion(s)
• 5 garlic cloves
• ¼ liter of oil
• 1 liter ketchup
• salt and pepper
• 1 can of corn
• Tabasco
• possibly cayenne pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the bell peppers into strips, slice the onions into rings, and finely chop the garlic cloves. Add the salad oil, ketchup, and seasonings. Simmer for 1/2 hour. Cut the zucchini into strips, add them, and simmer for another 1/2 hour, adjusting the seasoning if necessary. Pour everything into jars and turn them upside down to cool. This single batch is enough for about 4-5 large jars. I usually make double the amount. It can be pureed and eaten cold with chips or tacos, baked with minced meat and pasta, or simply as a vegetable with rice or potatoes.