Mojete de calabaza y tomate del cocido murciano

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, Mojete de calabaza y tomate del cocido murciano. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mojete de calabaza y tomate del cocido murciano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mojete de calabaza y tomate del cocido murciano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mojete de calabaza y tomate del cocido murciano is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mojete de calabaza y tomate del cocido murciano estimated approx 15 minutos.

To get started with this recipe, we must first prepare a few ingredients. You can have Mojete de calabaza y tomate del cocido murciano using 6 ingredients and 3 steps. Here is how you can achieve that.

Es una salsa buenisima y muy antigua que se hace para acompañar el cocido.

Ingredients and spices that need to be Prepare to make Mojete de calabaza y tomate del cocido murciano:

1. 1/2 kg calabaza
2. 2 tomates
3. 3 dientes ajo
4. sal
5. aceite de oliva
6. cominos

Steps to make to make Mojete de calabaza y tomate del cocido murciano

1. Cuando preparamos el cocido en la misma olla añadimos la calabaza limpia y 2 tomates rojos enteros y dejamos hacer con el cocido.
2. Cuando la calabaza esté tierna la sacamos, junto con los tomates, y en un mortero hacemos una picada con los ajos pelados, sal, un puñadito de cominos.
3. Agregamos la calabaza y los tomates sin la piel, machacamos bien y unimos con un buen chorro de aceite de oliva y ponemos al fresco hasta el momento de tomar el cocido. BUENISIMO.

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