| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | olive oil extra virgin |
| 15 | Choricero chilies; stemmed and seeded (anchos a good substitute) |
| 1 gross | Spanish onion; in 1/4" dice |
| 4 | cloves garlic thinly sliced |
| 2 Tasse | tomatoes fresh, chopped |
| 2 Esslöffel | Spanish paprika |
| 2 Scheibe | Bread; in 1/4" dice |
| 1 Tasse | water |
|
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.)
|
|
Anmerkungen zum Rezept:
|
