© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Orange County Register
Serve over red snapper fillets that have been dusted with flour, salt and pepper and sauteed in olive oil. Accompany snapper with canned, new potatoes.
½ medium onion, chopped
3 tablespoon olive oil
2 cloves garlic, minced
1 small serrano chile, seeded and minced
1 14 ½ ounce can petite cut tomatoes with juice
¼ cup pimento-stuffed green olives, sliced
1 tablespoon lime juice
½ teaspoon salt
⅛ teaspoon sugar
pinch ground cloves
Sauté the onion in olive oil over medium-high heat until soft and transparent, about 8 minutes. Add garlic and chiles. Cook for an additional minute to release the flavors. . Add the tomatoes, olives, lime juice, 1 teaspoon salt, sugar, cinnamon and cloves to the sauce and simmer for 10 minutes.