ezRecipe-Zee: Cooking Recipe: How to make Veracruz Sauce

Veracruz Sauce - {Salsa Ala Veracruzana}

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Date Added:	March 4, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Mexican / Tex-Mex, Sides / Condiments, Sauces / Marinades

Ingredients:

1/4   cup           olive oil
5                   garlic cloves
1                   onion
2     pounds        tomatoes
12    large         capers - (to 15)
                    (or 1 tspn small capers)
12                  pimiento-stuffed olives
2                   canned jalape�os - (to 3)
                    removed, sliced thin lengthwise
2                   bay leaves
2                   fresh thyme sprigs
                    (or 1/4 tspn dried thyme)
2                   fresh marjoram sprigs
                    (or 1/4 tspn dried marjoram)
2                   fresh Mexican oregano sprigs
                    (or 1/4 tspn dried crumbled Mexican
                    oregano)
                    Salt

Directions: one line for each direction. When saved the lines will be numbered.

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, jalape�os, 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.
This recipe 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.

Rating: ()

Added On: March 4, 2008

* The Los Angeles Times, 10-21-1998