John Myers
Preserves: Mexican Zucchini
The perfect preserves: mexican zucchini recipe with a picture and simple step-by-step instructions.
- 1 kg Zucchini fresh
- 1 kg Colorful peppers
- 500 g Fresh onions
- 1 Can Corn
- 0,25 liter Oil
- 1 liter Tomato ketchup
- Tabasco n. Taste
- Chilli (cayenne pepper)
- Salt and pepper
- First, the peppers are washed, quartered, and pitted and separated. Then they are cut into strips.
- The onions and garlic are now stripped of their outer clothing. Cut the onion into rings and the garlic into thin slices.
- Put the oil with the tomato ketchup and the spices in a sufficiently large saucepan. Add onions, garlic and paprika.
- Heat everything together and then simmer for about 1/2 hour.
- In the meantime, wash the zucchini and cut into strips. After half an hour add to the vegetables. Let simmer for another 1/2 hour.
- In the meantime, prepare the glasses so that they are rinsed very hot (preferably with boiling water).
- The second half hour is up. Now once again season everything really well. It should have a lot of flavor. Then the vegetables are poured into the prepared jars and turned upside down.
- These vegetables are so versatile that I can’t even list them all. Try it yourself and have a lot of fun and a really good appetite.
- This amount made 3 large mason jars.
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