Calabacitas

1 x zucchini (aka courgette)
1 x yellow squash
1 x white onion
3-4 cloves garlic
1 x poblano pepper
1 x jalapeno
3-4 x roma tomatoes
1 can sweetcorn
salt and pepper for seasoning
Cotija cheese (can substitute with feta) and chopped cilantro for garnish

Start by roasting the tomatoes at 400F for 30 minutes.

Next, quarter the zucchini and squash lengthways then chop into thin slices. Deseed the poblano and cut into small chunks. Quarter the jalapeno (do not deseed). Finely chop the garlic.

Roughly dice the onion and fry it and the poblano in a tablespoon of oil over medium heat in a large frying pan -- cook for somewhere between 5 and 10 minutes until the pepper has softened and the onion has got some color on it. Add the garlic and stir; cook another 30 seconds or so until fragrant.

Transfer a few spoonfuls of the onion/pepper/garlic mix to a blender, then add the zucchini and squash to the pan. Season well and stir to combine. Lower the heat while you prepare the tomatoes which have hopefully finished roasting about now if your timing is good :-)

Pull off as much skin from the roasted tomatoes as you can and drop into the blender along with one quarter of the jalapeno. Blend until smooth and taste -- if not sufficiently spicy add another jalapeno quarter and try again. Repeat until you get the heat you want.

Add the tomato puree to the pan and stir to coat. If it seems a bit dry add some water -- you might rinse out the blender with some water to get every bit of tomato out from there.

Return the heat to medium, add the sweetcorn and simmer for around 8 minutes. Don't overcook or the vegetables lose their bite.

Absolutely fantastic in tacos with cotija (or feta) and cilantro topping.