Salsa a La Mexicana Para Pescado - Mexican Sauce for Fish |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A savory sauce for fish (but might also be good on chicken or beef, too) from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 tablespoons onions, chopped |
1 tablespoon olive oil |
2 teaspoons flour |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
2 teaspoons sugar |
1 tablespoon vinegar |
1/2 lemon, sliced thinly |
1 tablespoon celery leaves, chopped |
1 tablespoon parsley, chopped |
1 cup tomato puree |
1 egg, hard-cooked, peeled and chopped |
Directions:
1. Cook onion in oil until tender; add flour and allow to brown.
2. Add remaining ingredients except egg.
3. Simmer about ten minutes.
4. Add egg and serve over fish.
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