Calabacitas

Chef Mary Lawrence

Well on Wheels, Windsor, CT

Ingredients:

  • 1 Tbsp. canola oil
  • 1 medium zucchini, cut into half-moons
  • 1/2 yellow onion, diced
  • 1 clove garlic, chopped fine
  • 1 poblano pepper, roasted and diced
  • 1 tomato, diced
  • 1 Tbsp. tomato paste
  • 1 cup water
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. oregano
  • 1/4 tsp. cinnamon
  • 1/8 tsp. chili powder
  • 1/4 tsp. salt
  • fresh black pepper

Method:

In a medium pot, sauté onion, garlic and roasted poblano pepper in oil over medium heat until soft. Add tomato and zucchini and sauté until soft. Stir tomato paste with water and combine with remaining ingredients in pot. Simmer on low heat for approximately 30 minutes. Serve as a soup or side dish with enchiladas.