Salsa Brava (Madrid-Style Spicy Tomato Sauce)
Salsa Brava (Madrid-Style Spicy Tomato Sauce) - kvalifood.com
The sauce for patatas bravas – a tangy, lightly smoky tomato sauce with moderate heat. There is no single correct recipe; Madrid versions lean tomato-heavy while other regions use more broth. The heat comes from pimenton and cayenne, not from aggressive chili.
Makes ca. 350 ml (4 servings)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion, roughly chopped
- 2 garlic cloves, sliced
- 1 whole dried cayenne pepper (or 1 arbol chile)
- 1 tsp sweet paprika (pimenton dulce)
- 1/2 tsp hot paprika (pimenton picante)
- 1 tbsp tomato paste
- 200 g crushed tomatoes (canned)
- 150 ml chicken (or vegetable) broth
- 1 tbsp sherry vinegar
- 1 tsp sugar
- salt, to taste
- black pepper, to taste
Directions
Heat olive oil in a saucepan over medium heat. Add garlic and whole dried cayenne. Saute for about 1 minute until garlic is fragrant but not browned.
Add the chopped onion with a pinch of salt. Cook for 8-10 minutes until softened and lightly golden.
Add sweet and hot paprika, stir for 10-15 seconds, then immediately add the tomato paste. Cook for 2 minutes, stirring, until the paste darkens slightly.
Add crushed tomatoes, broth, sherry vinegar, and sugar. Stir to combine. Bring to a simmer. Cook uncovered for 20-25 minutes until thickened and reduced by roughly one-third.
Remove the whole cayenne. Blend with an immersion blender until smooth. For a silkier result, strain through a fine-mesh sieve.
Taste and adjust salt, pepper, and vinegar.
Notes
Do not use smoked paprika – it overwhelms the sauce. Spanish pimenton dulce and picante are the authentic choices.
Serves warm or at room temperature over patatas bravas. Also works with grilled meats, fried fish, or eggs.
Keeps refrigerated for up to one week. Freezes well.
See Also
Ajada (Galician Garlic and Paprika Sauce)
Mojo Verde (Canary Islands Green Sauce)
Biber Salcasi (Turkish Red Pepper Paste)
Salsa Tonnata
