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": "eda859350135492480166679678657b6",
    "updated": "2025-04-24T11:51:35.774Z",
    "title": "Classic Salsa Verde with Variations",
    "subtitle": null,
    "description": "A well-made salsa verde, from an Italian perspective, uses just enough olive oil to bind the herbs without creating excess. This classic recipe is delicious on its own and serves as a foundation for other variations.",
    "ingredients": [
      {
        "section": "CLASSIC",
        "ingredients": [
          "flat-leaf parsley, thick stems trimmed off and reserved, leaves chopped medium fine",
          "scallions, trimmed (including ½ inch off the green tops), thinly sliced",
          "extra-virgin olive oil",
          "lemon",
          "capers, rinsed, drained, and chopped",
          "freshly ground black pepper",
          "kosher salt"
        ]
      },
      {
        "section": "Pickle Salsa Verde",
        "ingredients": [
          "finely chopped pickled vegetables (such as carrots)",
          "finely chopped peppadews (sweet-hot pickled peppers)"
        ]
      },
      {
        "section": "Radish and Mint Salsa Verde",
        "ingredients": [
          "very finely sliced radishes",
          "chopped fresh mint"
        ]
      }
    ],
    "instructions": [
      "Finely slice half of the reserved parsley stems (discard or save the remaining stems for another use).",
      "Combine the sliced parsley stems, chopped parsley leaves, and sliced scallions in a small bowl. Add the olive oil.",
      "Grate the lemon zest into the herb mixture. Add the capers and season generously with black pepper.",
      "Just before serving, halve the lemon and squeeze approximately 2 tablespoons of juice into the salsa.",
      "Season with salt.",
      "Pickle Salsa Verde: Prepare the classic salsa verde and gently mix in 1/4 cup of finely chopped pickled vegetables (like carrots) and 2 finely chopped Peppadews (sweet-hot pickled peppers).",
      "Radish and Mint Salsa Verde: Prepare the classic salsa verde and gently incorporate 3 very thinly sliced radishes and 1/2 cup of chopped fresh mint."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Salsa verde is best enjoyed within a day, but it can be stored in the refrigerator for up to 3 days. The herbs will begin to soften once the lemon juice and salt are added.  For optimal freshness, prepare the base in advance, but add the lemon juice and salt just before serving."
  }
]