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": "fbf865114a554e1ba865d6002df1fa24",
    "updated": "2025-04-26T07:00:12.604Z",
    "title": "Classic marinara sauce",
    "subtitle": "Makes 4 cups (850 g)",
    "description": "This traditional sauce can be prepared using tomatoes from your garden, a local farm, or even store-bought, whether fresh or canned. For optimal flavor, consider using a mix of round and plum tomatoes if you are opting for fresh.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "olive oil",
          "onion, chopped",
          "garlic cloves, minced",
          "(1586 g) tomatoes, peeled and chopped into large pieces, or two 28-ounce (794 g) cans of whole peeled tomatoes",
          "chopped fresh parsley",
          "dried oregano",
          "salt",
          "ground black pepper",
          "fresh lemon juice (for canning)"
        ]
      }
    ],
    "instructions": [
      "If canning, begin by boiling the jars you will use, following the appropriate canning procedures.",
      "In a large pot, heat the oil over medium-high heat. Add the onion and sauté for 2 minutes, until it becomes slightly softened. Add the garlic and sauté for an additional minute.",
      "Incorporate the tomatoes, parsley, oregano, salt, and pepper. Allow the sauce to come to a boil for 3 minutes. Use a potato masher to break down the tomatoes to your desired consistency.",
      "Once the sauce reaches a boil again, lower the heat to medium-low. Keep it at a low boil, uncovered, and cook for 20 to 30 minutes while stirring occasionally, adjusting the cooking time based on how thick you prefer the sauce.",
      "If you are canning, add 1 tablespoon of lemon juice to each pint jar before filling with the tomato sauce, ensuring to leave ½ inch (13 mm) of headspace, and process in a water bath for 35 minutes. Otherwise, allow the sauce to cool, then transfer it to airtight containers; it can be refrigerated for up to 1 week or frozen for up to 6 months.",
      "TO PEEL AND PREPARE TOMATOES: Remove the stem, discard any damaged areas, and make a small X in the bottom of each tomato. Using a slotted spoon, immerse the tomatoes in boiling water for 20 seconds, then transfer them to a large bowl filled with ice water. Peel off the skins. Cut the tomatoes into quarters and use the tip of a paring knife to eliminate any excess seeds and liquid before chopping."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]