Recipe for Salsa Vizcaya

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Yield:

Ingredients:

Amount	Ingredient
4 tbl	Extra-virgin olive oil
15 x	Choricero chilies stemmed, seeded
	(anchos are a good substitute)
1 lrg	Spanish onion chopped 1/4" dice
4 x	Garlic cloves thinly sliced
2 cup	Chopped fresh tomatoes
2 tbl	Spanish paprika
2 slc	Bread cut 1/4" dice

Instructions:

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.)

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