Salsa vizcaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Extra virgin olive oil |
| 15 | Choricero chilies; stemmed and seeded (anchos a good substitute) | |
| 1 | large | Spanish onion; in 1/4\" dice |
| 4 | Cloves garlic; thinly sliced | |
| 2 | cups | Fresh tomatoes; chopped |
| 2 | tablespoons | Spanish paprika |
| 2 | slices | Bread; in 1/4\" dice |
| 1 | cup | Water |
Directions
In a 12-inch saute pan, heat oil until smoking. Add chilies, onion, and garlic, and saute until soft and golden, about 8 to 10 minutes. Add tomatoes, paprika, and bread, and season with salt and pepper. Bring water to a boil, and simmer for 20 minutes. Place into blender and puree until smooth. (Keeps in refrigerator for 2 weeks as long as salsa is well covered.)
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A27 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 12, 1998