Veracruzana Salsa Recipe

Name: Veracruzana Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatoes, cored and halved; 2 red bell peppers, seeded and halved; 2 yellow bell peppers, seeded and halved; 2 poblano chiles, seeded and halved; 2 tablespoons olive oil; 1 cup chopped white onion; 3 tablespoons minced garlic; 2 bay leaves; 1/4 cup white vinegar; 1/3 cup chopped fresh cilantro; 1/3 cup chopped fresh parsley; 1/2 cup capers, rinsed and drained; 1 cup pitted olives, sliced

Servings: persons

2 pounds tomatoes, cored and halved
2 red bell peppers, seeded and halved
2 yellow bell peppers, seeded and halved
2 poblano chiles, seeded and halved
2 tablespoons olive oil
1 cup chopped white onion
3 tablespoons minced garlic
2 bay leaves
1/4 cup white vinegar
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1/2 cup capers, rinsed and drained
1 cup pitted olives, sliced

1
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. Cut yellow bell peppers and poblano chiles in strips; set aside.
2
Place oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and saute 5 minutes or until onion is tender.
3
Place tomatoes and red bell peppers in a food processor or blender, and process until smooth. Stir tomato mixture into sauteed 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.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds tomatoes, cored and halved, 2 red bell peppers, seeded and halved, 2 yellow bell peppers, seeded and halved, 2 poblano chiles, seeded and halved, and more.

Yes, Veracruzana Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veracruzana Salsa

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