| 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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