Veracruz sauce (salsa ala veracruzana)

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
5 \N Garlic cloves; peeled
1 \N Onion; chopped fine
2 pounds Tomatoes; chopped fine
12 larges Capers -; (to 15)
\N \N (or 1 tspn small capers)
12 \N Pimiento-stuffed olives
2 \N Canned jalapenos - (to 3); tops and seeds
\N \N Removed; sliced thin lengthwise
2 \N Bay leaves
2 \N Fresh chopped thyme sprigs
\N \N (or 1/4 tspn dried thyme)
2 \N Fresh chopped marjoram sprigs
\N \N (or 1/4 tspn dried marjoram)
2 \N Fresh chopped Mexican oregano sprigs
\N \N (or 1/4 tspn dried crumbled Mexican
\N \N Oregano)
\N \N Salt

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 3½ 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@...

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