Sauces and Dips

Smoky, Tangy Heat for Patatas Bravas, Tapas, and Grilled Meats

Salsa Brava is the bold, signature sauce of Spain’s patatas bravas—a silky tomato base lifted with Spanish paprika, a touch of vinegar, and gentle heat. It’s quick, versatile, and perfect for tapas, roasted potatoes, and grilled proteins.

Ingredients (Makes about 1¼ cups)

• 2 tablespoons extra-virgin olive oil
• ½ small onion, very finely minced (about ½ cup)
• 2 garlic cloves, finely minced
• 1 teaspoon smoked Spanish paprika (pimentón)
• ½ teaspoon hot paprika or ¼ teaspoon cayenne (to taste)
• 1 tablespoon tomato paste
• 1 cup crushed tomatoes (or passata)
• ½ cup low-sodium vegetable or chicken broth (or water)
• 1–2 teaspoons sherry vinegar (to taste)
• ½ teaspoon fine sea salt (plus more to taste)
• Pinch of sugar (optional, balances acidity)
• Freshly ground black pepper, to taste
• Optional (for thicker brava): 1 teaspoon cornstarch mixed with 2 teaspoons cold water

Instructions

1. Sauté Aromatics
   Warm olive oil in a saucepan over medium heat. Add onion and cook 3–4 minutes until soft and translucent. Stir in garlic for 30 seconds.
2. Bloom Spices
   Stir in smoked paprika, hot paprika/cayenne, and tomato paste; cook 30–45 seconds until fragrant and brick red.
3. Simmer
   Add crushed tomatoes and broth. Season with salt and a pinch of sugar if needed. Simmer gently, uncovered, 10–12 minutes, stirring occasionally, until slightly thickened.
4. Finish
   Stir in sherry vinegar to brighten; adjust salt, heat, and acidity. For a thicker, glossy finish, whisk in cornstarch slurry and simmer 30–60 seconds.
5. Blend (optional)
   For extra-smooth brava, blend with an immersion blender until silky.

Serving Ideas

• Spoon over patatas bravas (crispy potatoes)
• Drizzle on grilled chicken, pork, or seafood
• Use as a tapas dip with bread, croquettes, or roasted veggies

Tips from @saucesanddips

• Spanish pimentón (smoked paprika) is key—mild for smokiness, hot for heat
• For “bravas mixtas,” serve with garlicky aioli alongside
• Sauce keeps 5–6 days refrigerated; rewarm gently and splash in water if too thick

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