Southwest Summer Succotash
1 T lard, bacon grease or butter
1 onion, diced
1 yellow bell pepper, diced
3 sweet banana peppers diced (optional)
3 jalapenos, seeded and diced small (keep veins and seeds for more spice)
1 medium-to-large zucchini, diced into 1/2-inch cubes
1 medium-to-large summer squash, diced into 1/2-inch cubes
2 medium tomatoes, seeded and diced
3 cloves, minced
juice of one lemon
1/4 cup fresh minced cilantro
salt and pepper
1. In a large skillet, heat lard over medium heat. Add onion, yellow pepper, banana peppers, and jalapeno. Saute until softened, about 7-10 minutes.
2. Add diced zucchini and summer squash and continue to cook, stirring frequently. Saute until tender but not mushy, about 5 minutes. Add tomatoes and stir.
3. Make a well in the center of the skillet and add garlic -- mash and cook until garlic is fragrant, about 30 seconds, then stir into vegetables.
4. Off the heat, stir in lemon juice and cilantro. Salt and pepper to taste. Serve.
*Optional additions would include fresh corn, black beans and avocado.