Salsa Vizcayacondiments, salsa, sauces 4.00 tablespoon extra-virgin olive oil 15.00 choricero chilies; stemmed, seeded 1 (anchos are a good substitute) 1.00 large spanish onion; chopped 1/4 dice 4.00 garlic cloves; thinly sliced 2.00 cup chopped fresh tomatoes 2.00 tablespoon spanish paprika 2.00 slice bread; cut 1/4 dice 1.00 cup water 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.) Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A27 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-05-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l. |
