in Recipes

Zucchini – peppers – Mexican vegetables

updated

Spread the love

Ingredients for 1 servings:

  • 1 kg zucchini
  • ½ kg onion(s)
  • 1 kg bell pepper(s), red, yellow, green
  • 1 ½ liters of ketchup
  • ¼ liter of oil
  • 2 tsp Worcestershire sauce
  • 10 drops of Tabasco

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

can be stored for weeks in screw-top jars

Finely dice the vegetables. Heat the ketchup and oil to boiling point. Add the vegetables, Worcestershire sauce, and Tabasco. Cook for about 10-15 minutes, stirring constantly to prevent burning. While still hot, transfer to screw-top jars and leave upside down for a few hours. You can also use partially pureed or diced tomatoes instead of ketchup (saves calories!), but then adjust the seasoning accordingly. Perfect with pasta, but also served cold with a barbecue.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Tagliatelle with ragu

Blackberry – Peach – Jam