Free Recipe Veracruz Sauce (Salsa Ala Veracruzana)
Recipe Type: L Recipes
Recipe Preparation: cook
Cooking Ingredients for Veracruz Sauce (Salsa Ala Veracruzana) Recipe
1/4 c Olive oil
5 Garlic cloves; peeled
1 Onion; chopped fine
2 lb Tomatoes; chopped fine
12 lg Capers -; (to 15)
(or 1 tspn small capers)
12 Pimiento-stuffed olives
2 Canned jalapenos – (to 3);
-tops and seeds
Removed; sliced thin
-lengthwise
2 Bay leaves
2 Fresh chopped thyme sprigs
(or 1/4 tspn dried thyme)
2 Fresh chopped marjoram
-sprigs
(or 1/4 tspn dried marjoram)
2 Fresh chopped Mexican
-oregano sprigs
(or 1/4 tspn dried crumbled
-Mexican
Oregano)
Salt
Veracruz Sauce (Salsa Ala Veracruzana) Preparation
Heat olive oil in heavy-bottomed saucepan with lid over medium-high heat until fragrant. Add 3 garlic cloves and cook until golden on all sides to flavor oil. Remove and discard garlic. Mince 2 remaining garlic cloves and add to pan along with onion. Cook, stirring often, until onion is translucent, about 3 minutes. Add tomatoes, stir well and cook, stirring occasionally, 15 minutes. Add capers, olives, jalapenos, bay leaves, thyme, marjoram and Mexican oregano. Cook, partially covered, until thickened, about 30 minutes. Add salt to taste. Remove and discard fresh herbs and bay leaves, if using. Yields 3 to 3 1/2 cups. Each tablespoon: 17 calories; 19 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 0 protein; 0.16 gram fiber. Recipe Source: Los Angeles Times – 10-21-1998 Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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