Salsa Vizcaya
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

4 tablespoons extra-virgin olive oil
15 medium choricero chilies -- stemmed, seeded
1 large spanish onion -- chopped 1/4 inch dice
4 cloves garlic -- thinly sliced
2 cups chopped fresh tomatoes
2 tablespoons spanish paprika
2 slices bread -- cut 1/4 inch dice
1 cup water
 

Preparation:

In a 12-inch sauté pan, heat oil until smoking. Add chilies, onion, and garlic, and sauté 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.) Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A27)