Salsa Veracruzana

1. 1

   Heat the olive oil in a pot on medium high, and then cook the onions and jalapenos for 10 minutes, stirring occasionally. Add the minced garlic and cook for another minute, then turn off the heat and then stir in the crushed tomatoes, scraping any brown bits that might have formed on the bottom of the pan. Mix well but don't let it get hot.

2. 2

   Immediately place the tomato mixture into a blender, and puree into smooth. Pour the blended tomato mixture back into the pot, and add the rest of the ingredients. Bring to a boil and then simmer on low for 20 minutes. Remove bay leaf and serve.

* Per serving · 4 servings · Values may vary.

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