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Fish tostadas, Veracruz style
- 1 28-oz. can of crushed tomatoes
- 1 tablespoon of olive oil
- 1 small onion, diced
- 1 jalapeo, diced
- 2 cloves of garlic, minced
- 12 large green olives, pitted and diced
- 2 tablespoons of capers
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon limejuice
- Salt to taste
Directions:View on Homesick Texan
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