A Mexican recipe for courgettes from Elizabeth Lambert Ortiz.
Ingredients
- 3 tbsps vegetable oil
- 1 medium onion peeled and finely chopped
- 1 plump garlic clove peeled and chopped
- 3 medium tomatoes peeled, seeded and chopped
- 1 sprig coriander
- 2 small hot chillies deseeded and chopped
- sea salt & black pepper
- 1 lb small courgettes cut into 1/2 " cubes
- 6 oz fresh sweetcorn kernels optional.
Servings:
Instructions
- Heat the oil in a saucepan and saute the onion and garlic until soft.
- Add the tomatoes, coriander, chilli peppers, seasoning, courgettes and corn. Cover and simmer over a very low heat for 30-40 minutes.
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