| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spanish | 4 | Servings | |
INGREDIENTS
| 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 |
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.) 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
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