Salsa Viscaina (Biscayne Sauce)
From: Teresa Barrenechea: The Basque Table
2008-02-02 Chris Shenton
Serves 4 with Bacalao-stuffed Pequillo Peppers

We didn't have the elusive Choricero pepper so we substituted fewer
large, dried Poblano or Ancho chilis -- fruity with just a bit of
heat. I've cut back the oil here a bit, as it pooled too much.

6	whole	Poblano Chili or other rich, not-too-spicy Pepper (1.25 oz)
1/3	cup	Olive Oil
2	medium	Onion, chopped
1	medium	Red Onion, chopped
1	clove	Garlic, sliced
2	Tbs	Serrano Ham or Proscuitto, chopped
		Salt to taste
1	each	Plum Tomato (2 oz)

Slit Peppers and shake out seeds.
Rehydrate Peppers in cold water for at least 8 hours.
Transfer Peppers and soaking liquid to sucepan and simmer; don't boil.
Drain, reserving 1 Cup liquid.
Scrape out seeds from Peppers without wasting flesh, discard.
Chop roughly.

Heat Olive Oil in skillet, saute Onions and Garlic until softened.
Add Peppers and Ham, cook until Peppers begin to soften.
Reduce heat to low, add reserved Liquid, Tomato, season with Salt.
Cook 20-30 minutes until Peppers are very soft and sauce slightly reduced.
Pass through food mill.