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Veracruz Sauce (salsa Ala Veracruzana)

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Veracruz	Latimes3	1	Servings

INGREDIENTS

1/4	c	Olive oil
5		Garlic cloves, peeled
1		Onion, chopped fine
2	lb	Tomatoes, chopped fine
12		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), Oregano
		Salt

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 721 Calories From Fat: 491 Total Fat: 55.7g Cholesterol: 0mg Sodium: 2436.2mg Potassium: 1972.3mg Carbohydrates: 57.1g Fiber: 14.8g Sugar: 29g Protein: 9.9g