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": "98d796028cf84abca44e68b69d7d3f87",
    "updated": "2025-04-25T14:31:51.685Z",
    "title": "Homemade ketchup",
    "subtitle": "Makes 4 to 5 cups (840 to 1050 g)",
    "description": "Fresh tomatoes sourced from your garden or local market can be utilized, or you can expedite the ketchup-making process using canned crushed tomatoes; ensure you choose cans containing only one ingredient—tomatoes. This recipe demands careful monitoring at the stovetop as the sauce reduces. Prepare a large batch of ketchup to store for later use throughout the year. Always utilize peeled tomatoes for safety during preservation, as the skins may harbor harmful bacteria.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "onion, diced",
          "red bell pepper, diced",
          "garlic cloves, minced",
          "(2720 g) tomatoes, peeled and seeded, or two 28-ounce (794 g) cans crushed tomatoes",
          "(120 ml) apple cider vinegar (5 percent acidity)",
          "organic cane sugar",
          "salt",
          "ground black pepper",
          "ground cinnamon"
        ]
      }
    ],
    "instructions": [
      "In a large pot, combine the onion, bell pepper, garlic, and tomatoes, then bring the mixture to a boil over medium heat.",
      "Reduce the heat to medium-low, cover the pot, and continue cooking until all the vegetables are tender, about 25 minutes.",
      "Remove the pot from the heat. Use an immersion blender to puree the vegetable mixture, or carefully transfer the mixture to a blender and puree until smooth.",
      "If using fresh tomatoes, strain the puree through a fine mesh sieve or food mill to eliminate any seeds, discarding the seeds. (This step can be skipped if using canned tomatoes.)",
      "If you have pureed the mixture in a blender, return it to the pot.",
      "Incorporate the vinegar, sugar, and spices, mixing all the ingredients together thoroughly. Simmer uncovered over medium-low heat for 60 to 90 minutes until the ketchup thickens and reduces by half. Stir often to prevent splatters. If any small vegetable pieces remain from the blending process, remove and discard them. For those canning, begin boiling jars 30 minutes into this cooking process.",
      "If canning, fill the jars while leaving 2 inches (13 mm) of headspace and process them in a hot water bath for 15 minutes. Otherwise, allow the ketchup to cool, then store it in airtight containers; refrigerate for up to 1 month or freeze for up to 6 months. Canned ketchup should be consumed within a year."
    ],
    "notes_ingredients": "Choose cans that include only one ingredient—tomatoes. Always use peeled tomatoes for safe preservation due to the risk of bacteria on the skins.",
    "notes_instructions": "This recipe requires close supervision at the stovetop while the sauce simmers and thickens."
  }
]