Author Notes
Veracruz is fairly ubiquitous across Mexico and Texas. You will see it largely served on grilled or griddled fish - which I do as well - but I also like to spoon it over grilled chicken, or just on a bowl of rice and beans. It is also a sauce that is different wherever you get it. Each cook likes it their own way - me, I like my peppers and onions in strips - soft but not mushy. I like whole pimento stuffed olives cut in half, so the pimento and olive stay together instead of running around loose like salad olives. I like pickled jalapenos as opposed to fresh. I like my tomatoes in hunks. And I like a lot of lime ... —aargersi
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Ingredients
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1/2
green bell pepper, cut in strips (about a cup)
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1/2
red onion - cut in strips (about a cup)
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2
large cloves of garlic - minced
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1 1/2 cups
whole canned tomatoes with the liquid
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1 tablespoon
olive oil
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1 (heaping) teaspoons
ground cumin
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1/2 cup
dry white wine
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1/2 cup
sliced pickled jalapenos
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1 tablespoon
capers
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1 teaspoon
tomato paste
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1 cup
green olives with pimento - cut in half
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2
limes
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1/2 cup
chopped fresh cilantro
Directions
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Heat the oil in a skillet over med-high heat . Add the onions and cook until they just start to brown. Add the peppers, garlic and cumin and cook a couple of more minutes stirring occasionally, until the cumin toasts a bit and becomes fragrant.
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Add the wine, and hand crush in the tomatoes so they are sort of ragged and chunky. Add the juice too. Stir in everything but the cilantro and lime, and turn down to a low simmer. After about 10 minutes taste for salt - some will come out of the olives caper and jalapenos, so you may not need more.
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I consider the salsa done when the peppers are softened but still have some texture. This is when you squeeze in the lime and stir in the cilantro. Spoon over fish or chicken or rice and beans, and serve with some sliced avocado. And beer or wine!
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