Veracruz Sauce: Taste of Coastal Mexico - Easy Recipe!

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 teaspoons)
• 1 red bell pepper, seeded and chopped (about 1 cup)
• 1 jalapeño pepper, seeded (if desired, for less heat) and finely chopped (about 1-2 tablespoons)
• 1 (28-ounce) can crushed tomatoes (794g)
• 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio (120 ml)
• 1/4 cup pimiento-stuffed green olives, sliced (about 60 ml)
• 2 tablespoons capers, drained (about 30 ml)
• 1 teaspoon dried oregano (5 ml)
• 1/2 teaspoon dried thyme (2.5 ml)
• 1/4 teaspoon sugar (1 ml) (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish
• 1 Bay Leaf (optional)