Veracruzana Salsa

Name: Veracruzana Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 bay leaves; 118 milliliters capers, rinsed and drained; 79 milliliters chopped fresh cilantro; 79 milliliters chopped fresh parsley; 3 Tbsps minced garlic; 2 Tbsps olive oil; 237 milliliters pitted olives, sliced; 2 poblano chiles, seeded and halved; 2 red bell peppers, seeded and halved; 907 grams tomatoes, cored and halved; 237 milliliters chopped white onion; 59 milliliters white vinegar; 2 yellow bell peppers, seeded and halved

Veracruzana Salsa might be just the hor d'oeuvre you are searching for. This gluten free, primal, and whole 30 recipe serves 4. One serving contains 233 calories, 6g of protein, and 13g of fat. A mixture of bay leaves, bell peppers, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mexican cuisine.

Instructions

Place first 4 ingredients, cut-sides down, on a foil-lined baking sheet. Broil 20 minutes or until skins are blistered. Cool and remove skins.

Equipment you will use

Baking Sheet

Aluminum Foil

Cut yellow bell peppers and poblano chiles in strips; set aside.

Ingredients you will need

Yellow Pepper

Poblano Pepper

Place oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion and garlic, and saut 5 minutes or until onion is tender.

Ingredients you will need

Garlic

Onion

Place tomatoes and red bell peppers in a food processor or blender, and process until smooth. Stir tomato mixture into sauted onions. Reduce heat to low, and simmer 30 minutes. Stir in yellow bell pepper and poblano chile strips, bay leaves, and remaining ingredients. Simmer 15 minutes or until mixture is thick.

Ingredients you will need

Yellow Pepper

Red Pepper

Poblano Pepper

Bay Leaves

Tomato

Onion

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

bay leaves 118milliliters

capers, rinsed and drained 79milliliters

chopped fresh cilantro 79milliliters

chopped fresh parsley 3Tbsps

minced garlic 2Tbsps

olive oil 237milliliters

pitted olives, sliced 2

poblano chiles, seeded and halved 2

red bell peppers, seeded and halved 907grams

tomatoes, cored and halved 237milliliters

chopped white onion 59milliliters

white vinegar 2

yellow bell peppers, seeded and halved

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.