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Sauce Veracruz Recipe

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Sauces
Cuisine: American
Servings: 4 servings


  • 2 tablespoon olive oil
  • 2 onions white or yellow, peeled and dice
  • 6 cloves garlic peeled and minced
  • 30 ounces diced tomatoes
  • 2 jalapeno peppers cut in half, seeds and ribs removed, then minced finely
  • 1 lime zest removed and minced finely - reserve lemon
  • 24 green olives like Castelvetrano or manzanillas, pitted and finely chopped
  • 2 tablespoon capers rinsed
  • ½ teaspoon ground cinnamon
  • 2 bay leaves
  • 2 sprigs fresh oregano leaves removed and reserved and stems discarded
  • 2 tablespoon fresh parsley finely chopped
  • 1 cup white wine if you don't cook with wine, substitute water
  • salt & pepper to taste


  • Heat a medium sized saucepan over medium heat. When hot, add the olive oil and then add the onion. Saute until the onions begin to soften and become translucent, about 10 minutes.
  • Add the garlic and cook for another minute or two.
  • Add the tomatoes (with juice), stir, lower heat and simmer for 7 - 10 minutes.
  • Add the jalapeno peppers, lime zest, olives, capers, cinnamon, bay leaves, oregano, parsley and wine (water). Stir to combine all the ingredients and simmer for 15 - 20 minutes until the sauce has cooked down to the consistency you like.
  • Taste and adjust seasonings with salt and pepper.
  • Before serving, be sure to remove the bay leaves so there are no surprises.