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

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra-virgin olive oil
  15                    choricero chilies -- stemmed, seeded
                        (anchos are a good substitute)
   1      large         spanish onion -- chopped 1/4" dice
   4                    garlic cloves -- thinly sliced
   2      cups          chopped fresh tomatoes
   2      tablespoons   spanish paprika
   2      slices        bread -- cut 1/4" 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)