Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0c9cbc9efc9341a88d7861255ebef3ff",
    "updated": "2025-04-24T09:17:07.689Z",
    "title": "Roasted Pepper Panzanella",
    "subtitle": "A delightful summer bread salad",
    "description": "This bread salad is best enjoyed outdoors during the warmer months. It reaches peak flavor when the bread absorbs the pepper juices, oil, and vinegar without becoming overly soggy. For picnics or potlucks, pack the croutons and mozzarella separately and add them just before serving.  For a vegetarian option, simply omit the salami.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red or orange bell peppers or other sweet, thick-fleshed peppers, such as pimiento (about 2 pounds)",
          "red onion, thinly sliced",
          "garlic cloves, finely chopped",
          "red wine vinegar",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "oregano",
          "savory (or more oregano)",
          "lightly packed mint leaves",
          "extra-virgin olive oil",
          "thinly sliced spicy salami (such as soppressata), roughly chopped",
          "recipes torn croutons",
          "fresh mozzarella, preferably buffalo, torn into pieces"
        ]
      }
    ],
    "instructions": [
      "Preheat the broiler.",
      "Place the whole peppers on a baking sheet and broil, turning occasionally, until the skins are blackened and blistered, approximately 10 to 12 minutes.",
      "Transfer the peppers to a large bowl, cover with a kitchen towel, and let them steam for about 15 minutes. This will soften the flesh and make peeling easier.",
      "Reduce the oven temperature to 400°F.",
      "Once the peppers are cool enough to handle, peel, seed, and cut them into 1-inch strips.",
      "In a large bowl, combine the peppers, onion, garlic, vinegar, chile flakes, 1 teaspoon salt, a few twists of black pepper, the oregano, savory, and half the mint.",
      "Add 1/4 cup of olive oil, toss, and set aside.",
      "Add the salami and croutons to the bowl and toss to combine.",
      "Allow the salad to rest for 15 to 30 minutes, allowing the bread to absorb the pepper juices.",
      "Arrange the salad on a platter and top with the mozzarella.",
      "Garnish with the remaining mint.",
      "Serve at room temperature or slightly chilled."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Regarding chile peppers: Red chiles are simply matured green chiles.  All fresh chiles, whether sweet or hot, begin green. As they ripen, they change color, typically to red, but varieties also exist in yellow, orange, purple, and even chocolate brown. However, be aware that the vibrant colors of purple or brown chiles may fade during cooking."
  }
]