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Calabacitas




Source of Recipe


Chef Mary Lawrence


List of 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


Recipe



In a medium pot, saut� onion, garlic and roasted poblano pepper in oil over medium heat until soft. Add tomato and zucchini and saut� 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.