Zucchini – Mexican
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 kg zucchini
- 1 kg pepper (s), mixed
- 500 g onion (s)
- 1 ½ liter tomato ketchup
- 0.25 liter ¼ oil
- 1 teaspoon Worcester sauce
- 3 drops Tabasco
Print Recipe
Pin Recipe Instructions
- Clean the vegetables and cut them into cubes (edge length approx. 1/2 cm). Bring the ketchup and oil and the spices to a boil in a large saucepan, stirring as you go. Add the vegetables and simmer while stirring. Cooking time: approx. 10 minutes or longer, depending on how soft the zucchini is desired. Pour hot into prepared twist-off jars and close immediately. Makes approx. 5 1-liter glasses. Instead of Tabasco you can also use Hot Pepper Sauce (delicatessen shelf in the supermarket) and paprika as hot as a rose The Mexican zucchini goes well with sandwiches, cold roasts, etc.
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