Free Recipe Salsa Vizcaya
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Salsa Vizcaya Recipe
4 tb 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 sliced
2 c Fresh tomatoes; chopped
2 tb Spanish paprika
2 sl Bread; in 1/4 dice
1 c Water
Salsa Vizcaya Preparation
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@sover.net> on Feb 12, 1998
Cooking Temperature:
Recipe Serves: 4
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