Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
Ingredients
- 1 tbsp. canola oil
- 1⁄4 small yellow onion, minced
- 1 clove garlic, minced
- 1⁄2 red jalapeño, stemmed, seeded, minced
- 2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise
- 1 ripe tomato, cored, minced
- 1 tbsp. minced fresh epazote
- 20 squash blossoms, stemmed (both the epazote and blossoms are available from Melissas.com)
- Kosher salt and freshly ground black pepper, to taste
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Instructions
Step 1
Heat oil in a 12″ skillet over medium-high heat. Add onion and cook, stirring, until soft, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute. Add squash and cook, covered and stirring occasionally, until tender, about 3 minutes. Add tomato, and cook, stirring, for 5 minutes. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving.
- Heat oil in a 12″ skillet over medium-high heat. Add onion and cook, stirring, until soft, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute. Add squash and cook, covered and stirring occasionally, until tender, about 3 minutes. Add tomato, and cook, stirring, for 5 minutes. Remove skillet from heat, and stir in epazote, squash blossoms, salt, and pepper; let cool for 5 minutes before serving.
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