Guiso de Flor de Calabaza Squash Blossom Sauté

Ingredients

• 1 tbsp. canola oil
• 1⁄4 small yellow onion, minced
• 1 clove garlic, minced
• 1⁄2 red jalapeño, stemmed, seeded, minced
• 2 calabazitas (Mexican squash), summer squash, or zucchini, halved, seeded, thinly sliced crosswise
• 1 ripe tomato, cored, minced
• 1 tbsp. minced fresh epazote
• 20 squash blossoms, stemmed (both the epazote and blossoms are available from Melissas.com)
• Kosher salt and freshly ground black pepper, to taste

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