Veracruz sauce (salsa ala veracruzana)

1 servings

Ingredients

QuantityIngredient
¼cupOlive oil
5Garlic cloves; peeled
1Onion; chopped fine
2poundsTomatoes; chopped fine
12largesCapers -; (to 15)
(or 1 tspn small capers)
12Pimiento-stuffed olives
2Canned jalapenos - (to 3); tops and seeds
Removed; sliced thin lengthwise
2Bay leaves
2Fresh chopped thyme sprigs
(or 1/4 tspn dried thyme)
2Fresh chopped marjoram sprigs
(or 1/4 tspn dried marjoram)
2Fresh chopped Mexican oregano sprigs
(or 1/4 tspn dried crumbled Mexican
Oregano)
Salt

Directions

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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