In the summer of 2009, I was newly engaged and ramping up my exploration of cooking all kinds of cuisines. A friend recently reminded me of one of the recipes I stumbled upon back then and I want to share with you.
Salsa Veracruz is very different than a traditional Mexican salsa. The ingredients are cooked on the stovetop, so they fall in love more like a sauce instead of several distinct flavors found in blending raw ingredients.
If you like briney flavors like I do, you will appreciate the olives and capers found in this salsa. The salty and acidic combination pairs very well with fish, making this a perfect topping for fish taco like these Crunchy Beer-Battered Fish Tacos!
1 yellow onion, chopped
1 jalapeno, sliced
Olive Oil (I like California Olive Ranch EVOO)
28-oz fire-roasted tomatoes (crushed or diced)
2 cloves of garlic, chopped
1/2 cup green olives, chopped (roughly 10-12 olives)
2 tablespoons capers
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
2 bay leaves
1/2 cup cilantro, rough chopped
In a large pot or Dutch oven set over medium heat, sweat the onion and jalapeno with two tablespoons of olive oil for 10 minutes, stirring occasionally.
It is okay if the onions get a little color on them, but turn down the heat if they start to get too brown or begin to burn. Next, add the garlic and stir for one minute.
Turn off the heat and add all of the tomatoes. Using a wooden spoon, be sure to scrape the Dutch oven to get any brown bits that may be stuck.
Using an immersion blender (be careful not to splatter), blend everything together until you have a smooth puree.
Add the remaining ingredients and stir to combine. Turn heat to medium-high and bring to a boil, then reduce heat to a low simmer for 20 minutes. Locate and discard the bay leaves before serving.
I love this salsa paired with Crunchy Beer-Battered Fried Fish. When I shared a jar with my neighbor, she said her daughter put it on her eggs for breakfast - Oh My What A Fabulous Idea!!