Veracruz-style salsa

Ingredients

• 240 ml (1 cup)olive oil
• 1 head of garlic cloves, peeled and crushed, plus 6 cloves, choppedgarlic
• 2onions, finely chopped
• 20pitted olives
• 15capers
• 2 kg, peeled, deseeded and blended, plus 5, blanched, deseeded and finely choppedtomatoes
• to tastesalt
• to tastearomatic herbs
• to tastepickled jalapeño or güero chillies, with their brine

Instructions

1. 1

   Infuse the oil

   Set a saucepan over the heat with the olive oil. Fry the crushed garlic until it has released its flavour, then remove it from the pan.

2. 2

   Cook the aromatics

   Add the onion and chopped garlic to the pan and fry until lightly golden. Stir in the olives and capers, then cook for a couple more minutes.

3. 3

   Simmer the tomato

   Add the blended tomatoes and salt to taste. Simmer the sauce over a low heat for 25 minutes.

4. 4

   Finish the sauce

   Stir in the aromatic herbs, chopped tomatoes and pickled chillies. Cook for another 10 minutes, or until the sauce has thickened, then take it off the heat.

What is Veracruz-style salsa?

This is a tomato-based sauce associated with Veracruz, on Mexico’s Gulf Coast, where local cooking draws on a mix of Mexican and Spanish influences. Olives and capers give it a distinctive briny, savoury edge.

This version uses blended tomatoes for the sauce’s body and a second batch of chopped tomatoes for a chunkier finish. Pickled chillies and their brine add a sharp, adjustable heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 4g protein, 17g carbs, 36g fat.

Most of the fat and energy come from the olive oil, while the tomatoes contribute most of the carbohydrates and fibre. The olives and capers add some protein but also contribute sodium; serve a moderate spoonful with a lean protein and plenty of vegetables or plain rice to balance the plate.

Build flavour with garlic

Crushed garlic: frying the whole crushed cloves in the oil first infuses it with flavour. Remove them before adding the onion so they do not keep cooking as the other ingredients soften.

Chopped garlic: this goes into the pan with the onion and remains in the finished sauce. Let both turn only lightly golden; browned garlic can taste bitter.

Two tomato textures

Blended tomatoes: peeled and deseeded tomatoes form the smooth base. Simmering this mixture for 25 minutes gives it time to reduce and develop a fuller flavour.

Chopped tomatoes: add these near the end, as directed, to keep distinct pieces in the sauce. They cook for a further 10 minutes while the sauce thickens.

Balance the briny ingredients

Olives and capers: these bring concentrated salty, tangy notes, so taste the sauce before adding much salt. Their size and saltiness can vary.

Pickled chillies: add them with some of their brine for a sharper, livelier sauce. Start with a small amount if you are unsure how much heat you want.

Judge the simmer

Keep the heat low while the blended tomatoes cook, and stir occasionally so the sauce does not catch on the bottom of the pan. The recipe gives 25 minutes for this stage.

After adding the chopped tomatoes and other finishing ingredients, cook for 10 minutes more, or until the sauce has thickened. The exact finish depends on how watery the tomatoes are.

How to serve it

Serve the salsa warm with fish or chicken, or spoon it over rice for a simple meal. Its olive-and-caper flavour also works well alongside plain roasted or boiled potatoes.

Because the sauce is rich in oil and has a pronounced salty tang, pair it with a plainly cooked main and vegetables or a simple side of rice.

Recipe notes & tips

• Use a wide saucepan to give the blended tomatoes room to reduce.
• Taste before adding salt because the olives, capers and pickle brine are already salty.
• Add the pickled chilli brine gradually so you can control the sauce’s sharpness.
• Keep the heat low during the first simmer and stir now and then to prevent sticking.
• Remove the crushed garlic after it has infused the oil, as directed.
• If the sauce is not thick enough after the stated cooking time, continue simmering until it reaches the desired consistency.

Variations

• Milder sauce: use fewer pickled chillies and add the brine a little at a time.
• More heat: add extra pickled jalapeños to taste.
• Chunkier finish: reserve some chopped tomato pieces to stir in just before serving.
• Herb choice: use a different blend of aromatic herbs to suit what you have available.
• Smoother sauce: blend the finished sauce briefly before serving.

Common mistakes to avoid

• Burning the garlic: remove the crushed cloves once they have infused the oil, and keep the chopped garlic only lightly golden.
• Adding too much salt early: taste after the olives, capers and chillies are in, then season gradually.
• Cooking over high heat: keep the tomato base at a low simmer so it reduces without catching.
• Adding all the pickle brine at once: start with a little and adjust to taste for a balanced tang.
• Expecting a completely smooth sauce: the separately added chopped tomatoes are meant to remain as pieces.

How to store

Cool the sauce and store it in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan, stirring occasionally, until steaming hot.

Frequently asked questions