1 white onion, chopped coarse
1/2 red bell pepper, seeded, chopped fine
2 garlic cloves, minced
1 tablespoon corn oil
8 ounces corn kernels
1 pound yellow squash, chopped
1 pound zucchini, chopped
2 Anaheim chili peppers, roasted, peeled, seeded and diced
4 fluid ounces water, hot
1 teaspoon ground cumin
salt and pepper, to taste
Servings: 8
1. In a large, deep pan sauté the onion, bell pepper and garlic in the oil. Add the corn and cook until very lightly browned.
2. Add the squash, zucchini and chiles along with the water, cumin and seasonings. Cover, reduce the heat, and simmer until tender, approximately 15 minutes. Adjust the seasonings.
Yield: 1 quart
1/2 red bell pepper, seeded, chopped fine
2 garlic cloves, minced
1 tablespoon corn oil
8 ounces corn kernels
1 pound yellow squash, chopped
1 pound zucchini, chopped
2 Anaheim chili peppers, roasted, peeled, seeded and diced
4 fluid ounces water, hot
1 teaspoon ground cumin
salt and pepper, to taste
Servings: 8
1. In a large, deep pan sauté the onion, bell pepper and garlic in the oil. Add the corn and cook until very lightly browned.
2. Add the squash, zucchini and chiles along with the water, cumin and seasonings. Cover, reduce the heat, and simmer until tender, approximately 15 minutes. Adjust the seasonings.
Yield: 1 quart
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