Name: Salsa Brava (Bravas Sauce Recipe) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 3 tablespoons extra virgin olive oil; 1 onion, chopped; 5 cloves garlic, minced; 2 tablespoons hot smoked paprika; 1 teaspoon hot paprika; ¼ teaspoon cayenne pepper (optional); 1 (14.5-ounce) can fire roasted diced tomatoes or fresh diced tomatoes; 1 roasted red pepper; 2 tablespoons sherry vinegar or any vinegar of choice; Salt to taste

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Introduction

Salsa Brava is a vibrant and spicy sauce originating from Spain, perfect for adding a bold kick to potatoes or tapas. This easy-to-make sauce combines smoky paprika with roasted peppers for a flavorful punch.

A close-up of a single thick layer of smooth, rich, reddish-orange sauce with a slightly textured surface, filling a dark wooden bowl. A thin wooden spoon rests on the right side inside the bowl, partially dipped in the sauce. The bowl sits on a white marbled textured surface with parts of a light gray cloth visible on the left side, and a small white bowl with red spices is blurred in the background on the top right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra virgin olive oil
1 onion (chopped)
5 cloves garlic (minced)
2 tablespoons hot smoked paprika
1 teaspoon hot paprika
¼ teaspoon cayenne pepper (optional, omit if not a fan of super spicy)
1 14.5-ounce can fire roasted diced tomatoes (or fresh diced tomatoes)
1 roasted red pepper
2 tablespoons sherry vinegar (or any vinegar of choice)
salt to taste

Instructions

Step 1: In a large skillet or saucepan over medium heat, add the olive oil, garlic, and onion. Sauté for 5 minutes, or until the onions appear translucent.
Step 2: Add the hot smoked paprika, hot paprika, cayenne pepper, diced tomatoes, roasted red pepper, and vinegar. Turn the heat to high and bring to a boil.
Step 3: Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
Step 4: Turn off the heat. Carefully transfer the cooked ingredients to a blender or food processor, or use an immersion blender. Blend until smooth.
Step 5: Season with salt to taste, then serve and enjoy your Salsa Brava!

Tips & Variations

Adjust the cayenne pepper amount to control the heat level according to your preference.
Use fresh roasted red peppers when possible for a sweeter and fresher flavor.
For a smoky depth, try adding a small amount of smoked sea salt instead of regular salt.

Storage

Store Salsa Brava in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or microwave before serving. This sauce also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image shows a tarnished metal spoon with a thick, smooth reddish-orange sauce or paste on it, leaving a wide smear flowing down on a scratched white marbled surface. To the right, there is a wooden bowl filled with a dark red powdery spice, with a small wooden spoon resting on top. The scene focuses on the rich texture and vibrant colors of the sauce and spice, contrasting with the worn, textured white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Salsa Brava without a blender?

Yes, you can finely chop the ingredients after cooking if you don’t have a blender, though the texture will be chunkier and less smooth.

What can I serve with Salsa Brava?

Salsa Brava pairs beautifully with fried potatoes (patatas bravas), grilled meats, roasted vegetables, or as a spicy dip for bread.