Salsa a La Mexicana Para Pescado - Mexican Sauce for Fish

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.

• Ready In: 20 mins
• Yields: 1 1/2 cups

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.