Veracruz Sauce - {Salsa Ala Veracruzana}

Recipe Ingredients

1/4 cup	59ml	Olive oil
5		Garlic cloves - peeled
1		Onion - chopped fine
2 lbs	908g / 32oz	Tomatoes - chopped fine
12 lbs	5448g / 192oz	Capers - (to 15) (large)
		(or 1 tspn small capers)
12		Pimiento-stuffed olives
2		Canned jalapeños - (to 3) - tops and seeds
		Removed, sliced thin lengthwise
2		Bay leaves
2		Fresh thyme sprigs - chopped
		(or 1/4 tspn dried thyme)
2		Fresh marjoram sprigs - chopped
		(or 1/4 tspn dried marjoram)
2		Fresh Mexican oregano sprigs - chopped
		(or 1/4 tspn dried crumbled Mexican
		Oregano)
		Salt - to taste

Recipe 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, jalapeños, 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.

Source:
The Los Angeles Times, 10-21-1998

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