Salsa Brava

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 1 tablespoon freshly minced garlic
• 1 can diced tomatoes
• 1 jar piquillo or roasted red peppers, drained and roughly chopped
• 2 tablespoon Sherry vinegar
• 1 1/2 teaspoons Spanish smoked paprika
• 1 1/2 teaspoons hot paprika
• Kosher salt, to taste

Directions

1. Warm the oil in a medium saucepan over medium heat until it shimmers. Add the onion and sauté it until tender, about 5 minutes. Add the garlic next, stirring and cooking for about 30 seconds, just until it turns fragrant.
2. Stir in the tomatoes, peppers, vinegar, smoked paprika, and hot paprika. Let everything cook until heated through, about 2 minutes, then take the pan off the heat.
3. Blend the sauce until smooth, either right in the pan with an immersion blender or by transferring it to a regular blender. Scrape it into a bowl and let it rest for at least 30 minutes before using. Keep it in an airtight container in the refrigerator for up to 5 days.