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–+ servings

Veracruzana Sauce (Salsa a la veracruzana)

Versions of salsa a la veracruzana range from thin to thick, fussy to minimalist. This one comes from La Sopa Restaurant in Xalapa, where owner/chef Pepe Ochoa has been known to serve his salsa a la veracruzana with canned tuna in empanadas.
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Course Sauce
Cuisine Mexican
Servings 8
Calories 104 kcal

Ingredients
  

  • ¼ cup olive oil
  • 5 cloves garlic 3 whole, 2 minced
  • 1 medium-sized white onion chopped fine
  • 4-5 large ripe tomatoes about 2 pounds, chopped fine, or one 28-ounce can of Italian plum tomatoes with juice, coarsely chopped
  • 1 teaspoon capers about 12-15 large or 24-30 small ones
  • 12 small pimiento-stuffed green olives
  • 2-3 pickled jalapeño chiles stemmed, seeded, and cut lengthwise into thin strips
  • 2 bay leaves
  • ¼ cup parsley leaves
  • 2 sprigs fresh thyme or ¼ teaspoon crumbled dried thyme
  • 2 sprigs fresh marjoram or ¼ teaspoon crumbled dried marjoram
  • 2 sprigs fresh Mexican oregano or ¼ teaspoon crumbled dried Mexican oregano
  • 1 teaspoon salt or to taste
  • ¼ teaspoon ground canela
  • ½ cup dry white wine

Instructions
 

  • In a heavy-bottomed medium-sized saucepan with a well-fitting lid, heat the olive oil to rippling over medium-high heat. Add the 3 whole garlic cloves and cook, stirring, until deep golden (but not browned) on all sides; remove and discard.
  • Add the 2 minced garlic cloves and the chopped onion. Cook, stirring frequently, until the onion is translucent, about 3 minutes.
  • Stir in the tomatoes. Reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until slightly concentrated. Add all the remaining ingredients and cook, covered, for another 15-20 minutes, until the flavors are richly melded and it is as thick as you like.
  • Taste for salt and add another pinch or two if desired (the capers and olives will contribute some).
  • If using whole fresh herbs, fish them out of the sauce and discard before serving.

Notes

Sauce can be made ahead of time and stored.

Nutrition

Calories: 104kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 460mgPotassium: 214mgFiber: 2gSugar: 3gVitamin A: 796IUVitamin C: 14mgCalcium: 31mgIron: 1mg
Keyword red sauce, tomatoes, veracruz
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.