1 tablespoon unsalted butter
1 tablespoon canola oil
1/2 medium white onion, diced (about 1/2 cup)
1 teaspoon minced garlic
2 jalapeños, seeded, deveined and finely chopped (about 1/4 cup). These are optional.
2 summer squash or zucchini, diced (about 3 cups)
3 plum tomatoes, diced
2 teaspoons dried oregano, plus more for serving, optional
Kosher salt and freshly ground black pepper
Sour cream and grated cheese, for serving
Goes well with tortillas or similar flat breads.
This dish does not have a lot of colour so a bit of ketchup drizzled across the top of it can lift the appearance. Red kidney beans can also be added
Heat the butter and oil in a large skillet over medium-low heat. Add the onion and garlic. Cook until fragrant and the onion is translucent, about 6 minutes.
Add the jalapeños, squash, tomatoes and 2 tablespoons water. Stir in the oregano and 1 teaspoon each salt and pepper. Cover and cook, adding a couple more tablespoons of water about halfway through if the squash seems to be sticking to the bottom of the pan. Cook until the squash is tender,17 to 20 minutes. I simply open another beer while waiting
Serve in a bowl with a dollop or two of sour cream and grated cheese. Top with more oregano if desired.
For meat eaters, rissoles of your choice can be added.
Sorry to take the romance out of the name but calabacita is the Mexican name for squash or zucchini.
How about that lot Walter.