Veracruz is a Mexican state located along the Gulf of Mexico. Its cuisine is a blend of three primary influences: indigenous, Spanish, and Afro-Cuban. Given its proximity to excellent fishing waters, many of its most famous dishes are seafood. This is the sauce for one of the region’s signature dishes: Snapper Veracruz. 

SALSA VERACRUZANA FOR FISH VERACRUZ-STYLE 

Serves 6

INGREDIENTS:

• ¼ red onion, julienned
• 2 garlic cloves
• 3 red tomatoes, julienned
• 1 orange, cut in sections
• orange juice
• ¼ cup cilantro
• 1 güero chile, whole
• 1 cinnamon stick
• salt and pepper to taste
• 1 cup tomatoe puree
• 16 olives, sliced
• 2 bay leafs
• 1/2 teaspoon dried oregano
• 2 Tbsp capers, strained and rinsed

DIRECTIONS: 

– Heat olive oil in saucepan over medium-high heat, add garlic, onion, and cook until translucent and lightly browned.

– Add tomatoes, bring to a boil, add tomato puree and peppers.

– Add spices, reduce to low heat and cook 10 min more.

– Add olives and capers, cook for 5 min more, adjust seasoning, remove from flame.