Cullen's Veracruz Sauce
2 tablespoons vegetable oil
1 small onion, peeled and sliced
1 small green bell pepper, seeded and cut into strips
3 clove garlic, finely chopped
1/3 cup dry white wine
1 24-oz. jar thick and chunky salsa
1/2 cup tomato sauce
1/4 cup sliced jalapenos
1/4 cup sliced ripe olives
1 tablespoon capers
HEAT vegetable oil in large, nonstick skillet over medium-high heat. Add onion,
bell pepper and garlic; cook, stirring occasionally, for 1 to 2 minutes or until
vegetables are crisp-tender. Add wine; cook for 1 minute.
STIR in salsa, tomato sauce, jalapenos, olives and capers. Bring to a boil. Pour
over fish and
bake till fish flakes.
This maybe used on any seafood, poultry or meat
Most people do not really want freedom, because freedom involves
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- Sigmund Freud