Colache (Southwestern Summer Succotash)
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1-1/2 cups green beans, cut into 1″ pieces
1-1/2 Tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
3 cups fresh uncooked corn kernels (from about 4 medium ears)
1 heaping cup chopped ripe tomatoes
1/3 cup water
2 small yellow summer squashes, diced
1 small jalapeno chile pepper, seeded and minced
1 Tbsp. apple cider vinegar
salt and freshly ground black pepper
Instructions:
Steam the green beans until they are tender-crisp, then refresh under cold water until they stop steaming and set them aside until needed.
Heat the olive oil in a wide skillet or stir-fry pan and add the onion and garlic. Saute over low heat until the onion is translucent, then add all the remaining ingredients except the string beans and stir together well.
Cover and simmer the vegetables gently for about 15 minutes, or until the corn and squash are just done. Add the steamed green beans and simmer for another 3-5 minutes.
Yields 6 servings.
Recipe from Maple Creek Farm, Yale, MI.