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.