Salsa Vizcaya
| Yield: | 4 Servings |
| Categories: |
| 4 | tb | Extra virgin olive oil |
| 15 | Choricero chilies; stemmed and seeded (anchos a good substitute) | |
| 1 | lg | Spanish onion; in 1/4" dice |
| 4 | Cloves garlic; thinly sliced | |
| 2 | c | Fresh tomatoes; chopped |
| 2 | tb | Spanish paprika |
| 2 | sl | Bread; in 1/4" dice |
| 1 | c | Water |
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