Italian recipes

Salsa Vizcaya

Course : Italian
Source: Mario Batali
Serves: 1

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Ingredients:

4 tablespoons extra-virgin olive oil

15 medium choricero chilies -- stemmed, seeded (anchos are a good substitute)

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 / Directions:

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)

Salsa Vizcaya

Ingredients:

Preparation / Directions:

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