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": "50629e89d76a4591b519a1c243584aa0",
    "updated": "2025-04-24T09:58:51.292Z",
    "title": "English Pea and Pickled Carrot Salsa Verde",
    "subtitle": null,
    "description": "This vibrant salsa verde, featuring English peas and pickled carrots, is a versatile dish. It can be enjoyed as a condiment, a side, or a base for grilled proteins like pork chops, chicken breast, or fish.  Feel free to experiment with other pickled vegetables for a unique twist.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "english peas in their pods, shelled (2 cups peas)",
          "kosher salt and freshly ground black pepper",
          "bunch flat-leaf parsley",
          "handful mint leaves, cut into fine shreds",
          "scallions, trimmed (including ½ inch off the green tops), thinly sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well",
          "thinly sliced pickled carrots, store-bought or homemade",
          "lemon",
          "capers, rinsed, drained, and chopped",
          "extra-virgin olive oil"
        ]
      }
    ],
    "instructions": [
      "Bring a pot of water to a boil and season generously with salt.",
      "Add the shelled peas and boil for 30 seconds, or up to a minute if the peas are more mature.",
      "Drain the peas and immediately rinse under cold water or submerge in ice water to halt the cooking process.",
      "Drain the peas again and pat dry.",
      "Remove the parsley leaves from the stems.",
      "Finely slice about half of the parsley stems, discarding the dried ends.",
      "Chop the parsley leaves into medium-fine pieces.",
      "In a small bowl, combine the sliced parsley stems, chopped parsley leaves, and shredded mint.",
      "Add the scallions, pickled carrots, and peas to the bowl.",
      "Zest the lemon directly into the bowl.",
      "Incorporate the capers and season generously with black pepper.",
      "Drizzle 1/2 cup of olive oil over the mixture and toss to combine.",
      "Just before serving, halve the lemon and squeeze approximately 2 tablespoons of lemon juice over the salsa. Season with salt.",
      "Taste and adjust the seasoning as needed, adding more lemon juice, olive oil, salt, or pepper to achieve the desired flavor."
    ],
    "notes_ingredients": null,
    "notes_instructions": "A rasp-style grater (such as a Microplane) is recommended for zesting the lemon. This type of grater produces fine, fluffy zest."
  }
]