Veracruz Sauce (Salsa a la Veracruzana)
Author: Kitchens
  • 1/4 Cup olive oil
  • 5 cloves garlic; peeled
  • 1 onion; chopped fine
  • 2 pounds tomatoes; chopped fine
  • 12 large capers (to 15) (or 1 teaspoon small capers)
  • 12 pimiento-stuffed olives
  • 2 canned jalapenos (to 3); tops and seeds removed, sliced thin lengthwise
  • 2 bay leaves
  • 2 fresh thyme sprigs; chopped (or 1/4 teaspoons dried thyme)
  • 2 fresh marjoram sprigs; chopped (or 1/4 teaspoons dried marjoram)
  • 2 fresh Mexican oregano sprigs; chopped (or 1/4 teaspoons dried crumbled Mexican oregano)
  • salt, to taste
  1. 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.
  2. 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.
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.

Per serving: 716 Calories (kcal); 57g Total Fat; (67% calories from fat); 9g Protein; 53g Carbohydrate; 0mg Cholesterol; 80mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
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