Summary

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

1. 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.