Recipe - Salsa Vizcaya

4 tablespoon Extra virgin olive oil
15 Choricero chilies; stemmed
and seeded (anchos a good
substitute)
1 lg Spanish onion; in 1/4" dice
4 Cloves garlic; thinly cut or sliced up
2 cup Fresh tomatoes; chopped
2 tablespoon Spanish paprika
2 sl Bread; in 1/4" dice
1 cup Water

In a 12inch 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 MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998