Salsa Vizcaya

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
15		Choricero chilies - stemmed, seeded
		= (anchos are a good substitute)
1		Spanish onion - chopped 1/4" dice (large)
4		Garlic cloves - thinly sliced
2 cups	125g / 4.4oz	Chopped fresh tomatoes
2 tablespoons	30ml	Spanish paprika
2		Bread - cut 1/4" dice
1 cup	237ml	Water

Recipe Instructions

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.)

This recipe yields ?? servings.

Source:
MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A27) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.