Hot Patty Pan Salsa
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This is a deliciously simple recipe for patty pan squashes (also called custard squash or scallop squash).
The secret ingredient turns it into a tasty, hot salsa, with lots of potential variations. Great with rice, quinoa or as a jacket potato filling. |
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Ingredients
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Serves 4
2 large carrots
2 medium red onions
6-8 patty pan squashes
1 clove garlic
8-10 cherry tomatoes
1 level tablespoon fresh oregano leaves, chopped
1 tablespoon olive oil
salt and pepper to taste
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Method
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- Peel the onion and chop it finely. Scrub the carrots and slice thinly. Peel and crush the garlic clove.
- Slice the ends off the patty pan squash and chop into 1cm (½ inch) chunks.
- Warm the olive oil in a large pan and gently saute the onion and carrots until softening, for about 5-8 minutes.
- Add the patty pan squashes and garlic and cook for 2-3 minutes.
- Wash and dry the tomatoes. Slice in half. Add to the pan. Mix well and cook for a further 3-4 minutes, until the tomatoes have formed a thick paste.
- Add the oregano leaves and season to taste.
Great with quinoa, brown rice or as a jacket potato filling.
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Time From Cupboard-To-Table
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20 - 25 minutes |
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Notes & Variations on
Hot Patty Pan Salsa
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Top with some thinly sliced green pepper, just before serving.
For a spicier version, add a finely chopped, de-seeded green chilli and ½ teaspoon freshly ground cumin seeds at the same time as the onions and carrots.
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