| | THE SAUCE |
| 4 | | Cloves |
| 8 | | Peppercorns |
| 8 | | Coriander seeds |
| 1 | c | Half-and-half; -=OR=- a mixture of cream & milk |
| 1 | | Cinnamon stick, 2" long |
| 5 | | Cilantro sprigs; chopped |
| 5 | | Mint leaves; chopped |
| 6 | | Basil leaves; chopped (cinnamon or anise basil, if possible) |
| 1 | | Jalapeno pepper seeded & sliced into 6ths |
| | THE VEGETABLES |
| 1/2 | | Onion; thinly sliced |
| 1 1/4 | lb | Summer squash (zucchini, patty pan, crookneck or a mixture), cut in pieces about 1/2-inch big |
| 3 | | Ears of yellow corn (kernals cut from cobs) |
| 1 | lg | Tomato; peeled, seeded and chopped in 1/2-in pieces |
| 1 | tb | Peanut or safflower oil |
| | Salt |
| 2 | tb | Cilantro leaves, chopped |
