SALSA VERACRUZANA

SALSA VERACRUZANA image

Categories Tomato

Number Of Ingredients 14

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1 28-oz. can of crushed tomatoes
1 tablespoon of olive oil
1 small onion, diced
1 jalapeño, diced
2 cloves of garlic, minced
12 large green olives, pitted and diced
2 tablespoons of capers
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1 bay leaf
1/4 cup fresh cilantro, chopped
1 tablespoon limejuice
Salt to taste

Steps:

Heat the olive oil in a pot on medium high, and then cook the onions and jalapeños for 10 minutes, stirring occasionally. Add the minced garlic and cook for another minute, then turn off the heat and then stir in the crushed tomatoes, scraping any brown bits that might have formed on the bottom of the pan. Mix well but don't let it get hot. Immediately place the tomato mixture into a blender, and puree into smooth. Pour the blended tomato mixture back into the pot, and add the rest of the ingredients. Bring to a boil and then simmer on low for 20 minutes. Remove bay leaf and serve.