On Jun 28, 9:04*pm, Janet Wilder > wrote:
> This is for Miche,
>
> * Exported from MasterCook *
>
> * * * * * * * * * * * * * * * *Veracruz Sauce
>
> Recipe By * * :Orange County Register
> Serving Size *: 4 * * Preparation Time :0:15
> Categories * *: Sauces & Gravies
>
> * *Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * * * 1/2 * * * *medium *onion -- chopped
> * *3 * * * * * * * tbsp *olive oil
> * *2 * * * * * * cloves *garlic -- minced
> * *1 * * * * * * *small *serrano chile -- seeded and minced
> * *1 * * * 14 1/2 oz.ca *petite cut tomatoes with juice
> * * * 1/4 * * * * * cup *pimento-stuffed green olives -- sliced
> * *1 * * * * * * * tbsp *lime juice
> * * * 1/2 * * * * * tsp *salt
> * * * 1/8 * * * * * tsp *sugar
> * * * * * * * * * pinch *cinnamon
> * * * * * * * * * pinch *ground cloves
>
> Saute the onion in olive oil over medium-high heat until soft and
> transparent, about 8 minutes. *Add garlic and chiles. *Cook for an
> additional minute to release the flavors. . *Add the tomatoes, olives,
> lime juice, 1 tsp salt, sugar, cinnamon and cloves to the sauce and
> simmer for 10 minutes.
>
> Cuisine:
> * *"Mexican"
>
> Suggested Wine: Margaritas or tequila sunsets.
>
> NOTES : Serve over red snapper fillets that have been dusted with flour,
> salt and pepper and sautéed in olive oil. *Accompany snapper with
> canned, new potatoes.
>
Might be a good variation. I like the classic version with capers and
bay leaves and without cinammon and cloves. I don't know why they
accompany it with canned new potatoes -- is that an Orange County
thing? -aem