Best 4 Veracruz Sauce Recipes

In the vibrant coastal region of Veracruz, Mexico, a delectable symphony of flavors awaits in the form of Veracruz sauce. This zesty sauce, also known as Salsa Roja or Salsa Mexicana, is a staple in Veracruz cuisine, adding a burst of freshness and tang to a variety of dishes. Made with a vibrant blend of fresh tomatoes, onions, garlic, and an array of spices, Veracruz sauce embodies the essence of Mexican culinary traditions. Its versatility makes it a perfect accompaniment to an array of dishes, from grilled meats and seafood to tacos, enchiladas, and burritos. Whether you're a seasoned chef or a home cook seeking to explore the vibrant flavors of Mexican cuisine, this collection of Veracruz sauce recipes will guide you through creating this essential condiment in your own kitchen.

**Salsa Roja Recipe:** Dive into the classic Veracruz sauce experience with this straightforward Salsa Roja recipe. This basic yet flavorful rendition captures the essence of Veracruz sauce with a balance of tangy tomatoes, aromatic onions, and a touch of heat from serrano peppers.

**Salsa Mexicana Recipe:** Elevate your salsa game with this zesty Salsa Mexicana recipe. This variation adds a delightful crunch with chopped cucumbers and a pop of brightness from fresh cilantro. Perfect for adding a refreshing touch to your favorite Mexican dishes.

**Spicy Veracruz Sauce Recipe:** For those who crave a bold and fiery kick, this Spicy Veracruz Sauce recipe delivers. Amp up the heat with a generous amount of jalapeño peppers and a dash of cayenne pepper. This fiery sauce is sure to ignite your taste buds and add an extra layer of excitement to your meals.

**Roasted Tomato Veracruz Sauce Recipe:** Discover the rich and smoky flavors of this Roasted Tomato Veracruz Sauce recipe. Roasting the tomatoes intensifies their sweetness and adds a delightful depth of flavor. This sauce is perfect for those who appreciate a complex and nuanced taste profile.

**Green Veracruz Sauce Recipe:** Break away from traditional red Veracruz sauce with this unique Green Veracruz Sauce recipe. Made with a blend of tomatillos, green chilies, and cilantro, this vibrant green sauce offers a refreshing and tangy alternative. Its distinct flavor profile will add a burst of freshness to your favorite dishes.

Let's cook with our recipes!

VERACRUZ-STYLE SAUCE

Veracruz-Style Sauce image

This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 6 to 7 cups

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
10 garlic cloves, 6 left whole, 4 very finely chopped
2 medium white onions, finely chopped
8 to 10 large ripe tomatoes (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
24 pimento-stuffed green olives, sliced if large
4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
2 teaspoons small capers
4 dried bay leaves
1 cup fresh flat-leaf parsley leaves
4 sprigs fresh thyme, or 1/2 teaspoon crumbled dried thyme
4 sprigs fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
4 sprigs fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
2 teaspoons coarse salt
1/2 teaspoon freshly ground canela
1 cup dry white wine

Steps:

In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.

PORK CHOPS IN VERACRUZ SAUCE

Pork Chops in Veracruz Sauce image

Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Provided by Bibi

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

4 (1-inch thick) boneless pork loin chops
salt and ground black pepper to taste
2 tablespoons garlic-infused olive oil
2 tablespoons unsalted butter
1 medium onion, sliced lengthwise
2 cloves garlic, minced
2 cups chopped tomatoes, with juices
½ cup sliced poblano-stuffed green olives
1 tablespoon capers, drained
1 jalapeno pepper, seeded and sliced lengthwise
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh Mexican oregano
2 tablespoons chopped cilantro
½ lime

Steps:

Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g

RED SNAPPER (HUACHINANGO) IN VERACRUZ SAUCE

Red Snapper (Huachinango) in Veracruz Sauce image

Found some fresh Huachinago (red snapper) at the local fish market here in La Cruz, Mexico so searched through my Cruising Cuisine cookbook, and pantry and came up with this recipe. Can also be served with cooked shrimp or crab over the baked fish and topped with jack cheese.

Provided by Galley Wench

Categories Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
3 garlic cloves, finely chopped
1 large poblano pepper, seeded and chopped (green peppers can be substitued)
1 medium onion, finely chopped
1 (16 ounce) can diced tomatoes
3 tablespoons finely chopped cilantro
10 spanish-style stuffed green olives, sliced
2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste)
2 tablespoons sherry wine
2 tablespoons capers
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
6 (4 ounce) red snapper fillets
2 tablespoons lime juice
salt & freshly ground black pepper
1/2 cup grated parmesan cheese

Steps:

Season the fish with lime juice, salt and pepper and set aside.
Sauce:.
Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
Simmer for 10 minutes.
Place fish in baking dish and pour the sauce over the fish.
Bake at 375 for 15 to 20 minutes.

Nutrition Facts : Calories 297.8, Fat 11.6, SaturatedFat 2.9, Cholesterol 60.5, Sodium 285.1, Carbohydrate 9, Fiber 2.3, Sugar 3.4, Protein 34.5

VERACRUZ SAUCE

VERACRUZ SAUCE image

Categories Sauce Fish Bake Low Fat Quick & Easy Dinner

Yield 4

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 Tablespoons Olive oil
4 tomatoes chopped
8 green olives sliced
1/4 cup green chilies
2 tablespoons capers
1 cup mushrooms, sliced
1 avacado cubed (optional)
1 pound fish fillets

Steps:

Saute chopped onions in olive oil until soft. Add cinnamon and cloves. Add tomatoes, green olives, green chilies, capers and mushrooms. Cook for about 4-5 minutes. In a baking pan, spray with oil and put fish in the pan. Cover fish with ingredients. Bake at 375 degrees for 15 to 20 minutes or until fish flakes. Garnish with avacados if desired.

Tips:

To make the Veracruz sauce, start by sautéing onion, garlic, and tomatoes in olive oil until softened.
Add green bell pepper, capers, and olives to the sauce and cook for a few more minutes.
Stir in tomato sauce, chicken broth, and season with oregano, cumin, salt, and pepper.
Bring the sauce to a simmer and cook for 15-20 minutes, or until it has thickened.
Serve the Veracruz sauce over grilled fish, chicken, or shrimp.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Creating a delicious Veracruz sauce is an easy and flavorful way to elevate your favorite dishes. Whether you're using it as a marinade, a dipping sauce, or a topping, this versatile sauce adds a unique and tangy flavor to any meal. With its combination of fresh ingredients and zesty spices, Veracruz sauce is sure to become a staple in your kitchen. So next time you're looking for a way to add some extra flavor to your meal, give Veracruz sauce a try!