Veracruz tomato sauce for fish (Salsa para pescado a la Veracruzana) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

  • bay leaves
  • capers
  • garlic
  • pimiento-stuffed green olives
  • dried oregano
  • tomatoes
  • pickled jalapeño chiles
  • white onions
  • dried marjoram

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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