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Veracruz Sauce

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Nutrition Facts

Serving Size: 2 oz
Amounts Per Serving
Calories 25
Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 210mg 9%
Potassium 90mg 2%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 1g  
Protein 0g  
 
Vitamin A 0% Vitamin C 15%
Calcium 2% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 1/2 gallons
Serving Size: 2 oz

Ingredients

Amount Ingredients
2 cups Onions, Medium Diced
2 cups Red and Green Bell Peppers, Medium Diced
1/4 cup Olive Oil
8 oz. Custom Culinary® Gold Label Chicken Base
1 qt. Water
2 #10 cans Diced Tomato
12 Bay Leaves
1 lb. Garlic, Chopped
2 Tbsp. Oregano
1 qt. Dry White Wine
1 cup Parsley, Fresh Chopped
1 cup Black Olives, Sliced
1/2 cup Capers

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. In a 4 gallon sauce pot or 5 gallon steam jacketed kettle, heat olive oil over medium high heat.
  2. Add onions, peppers and garlic. Saute over medium high heat 5-7 minutes, stirring frequently.
  3. Add water, Gold Label Chicken Base, tomatoes, bay leaves, oregano, and white wine. Heat to boiling. Reduce heat and gently boil 20-30 minutes, stirring occasionally. Remove bay leaves.
  4. In a food processor puree ingredients until smooth. Return to sauce pot or steam jacketed kettle. Add black olives, capers and chopped parsley. Heat to boiling. Reduce heat and gently boil 15-20 minutes, stirring occasionally.

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