Wiki source code of Mexican Squash Stew

Version 2.1 by Richard Johnson on 2021/08/16 20:11

version	line-number	content
1.1	1	4 Mexican Squash, cut into quarters and 1/4" slices
	2
	3	2T olive oil
	4
	5	2T cumin
	6
	7	2T oregano
	8
	9	6C (or pint + quart jar) fire roasted tomatoes
	10
	11	1/4 red wine each jar to rinse them out
	12
	13	sprinkling of salt & white pepper
	14
	15	1/2tsp chipole pepper
	16
	17	1/2tsp truffle salt
	18
	19	bunch of swiss chard leaf and stems, cut up (~~ 1.5-2 quarts)
	20
	21
2.1	22
1.1	23	Heat olive oil over medium high heat in 5 qt pan/pot.
	24
	25	Add cumin & oregano and toast, stirring constantly - don't let it burn.
	26
	27	Add squash, stir well to coat, add more olive oil if necessary, saute until starting to get tinder.
	28
	29	Add tomatoes, rinsing each jar with about 1/4 C red wine.
	30
	31	Add rest of spices (chipotle pepper & truffle salt) and simmer to reduce to your liking.
	32
	33	Reduce heat to medium low to continue to cook off more water.
	34
	35	Any other veggies which are desired may be added.
	36
	37

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