Salsa Brava
A smooth tomato and pepper sauce with smoky paprika, heat, and sherry vinegar for adding bold flavor to simple savory dishes.
Prep 10 min · Cook 8 min · Total 48 min · Makes about 3 cups
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
- 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.
- 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.
- 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.