Recipe - Veracruz Sauce (Salsa Ala Veracruzana)

One fourth cup Olive oil
5 Garlic cloves; peeled
1 Onion; chopped fine
2 pound Tomatoes; chopped fine
12 lg Capers ; (to 15)
(or 1 tspn small capers)
12 Pimientostuffed olives
2 Canned jalapenos (to 3);
tops and seeds
Removed; cut or sliced up thin
lengthwise
2 Bay leaves
2 Fresh chopped thyme sprigs
(or One fourth tspn dried thyme)
2 Fresh chopped marjoram
sprigs
(or One fourth tspn dried marjoram)
2 Fresh chopped Mexican
oregano sprigs
(or One fourth tspn dried crumbled
Mexican
Oregano)
Salt

Heat olive oil in heavybottomed saucepan with lid over mediumhigh 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 One half 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 10211998

Formatted for Mastercook by Lynn Thomas dcqp82a@prodigy.com

Converted by MM_Buster v2.0l.