bravas sauce

This sauce is an essential element of Spanish patatas bravas. Adjust it to your taste by varying the level of spiciness!

Bravas Sauce Recipe

olive oil

Tbsp. of pimentón picante (hot smoked paprika)

Tbsp. of pimentón dulce (sweet smoked paprika)

flour

chicken broth (or vegetable broth,

Salt

Heat the olive oil in a small saucepan over medium heat.

Add the pimentón dulce and pimentón picante and stir until combined.

Add 1 tablespoon of flour and stir until combined. Keep stirring for about a minute, to toast the flour slightly.

Over a medium-low heat, add the broth very gradually, stirring constantly. (This is similar to how you&#039;d make a cream sauce. The flour will absorb the liquid and leave you with a delicious sauce.)

The sauce should start to thicken as you incorporate the broth; add more flour only if necessary to achieve the right consistency (it should be velvety and smooth, but not so thick that it holds its shape alone).

Reduce to low heat and simmer for 3-5 minutes, stirring occasionally.

Season with salt to taste.

Drizzle over some fried potatoes and enjoy!

This Patatas Bravas recipe roasts potatoes, instead of frying them, which makes them both easier and healthier! You&#x27;ll love the patatas bravas sauce -- the leftovers taste great on just about everything!

Patatas Bravas

baby / fingerling potatoes

white vinegar

mayonnaise

extra virgin olive oil, divided

garlic, pressed

canola oil

salt

black pepper

hot Spanish paprika, divided

yellow onion, peeled

garlic,

sugar

Salt and Pepper

parsley leaves

Place the potatoes and white vinegar in a...

Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil; cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow to cool.

While the potatoes are cooling, prepare the garlic...

While the potatoes are cooling, prepare the garlic "aioli": in a medium bowl, whisk together the mayonnaise, 3 tablespoons of the olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.

Preheat the oven to 450 degrees Fahrenheit. Toss...

Preheat the oven to 450 degrees Fahrenheit. Toss the cooled potatoes with the canola oil, salt, pepper, and 1/2 teaspoon of the hot paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to promote even cooking.

Meanwhile, prepare the easy patatas bravas sauce: Heat...

Meanwhile, prepare the easy patatas bravas sauce: Heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, remaining teaspoon of hot paprika, and sugar in the bowl of a large food processor or blender. Pulse until pureed. Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and has lost its raw onion taste, about 5 to 6 minutes. Taste and add salt and pepper as desired.

Serve the roasted potatoes topped with generous portions...

Serve the roasted potatoes topped with generous portions of the "aioli" and patatas bravas sauce. Garnish with chopped parsley. Serve hot.

Learn how to make salsa brava, the spicy Spanish tomato sauce! This bravas sauce recipe is easy and adds a delightful rich flavor to anything you use it on.

Salsa Brava (Bravas Sauce Recipe)

extra virgin olive oil

onion (chopped)

garlic (minced)

hot smoked paprika

paprika

cayenne pepper (optional, omit if not a fan of super spicy)

red pepper

sherry vinegar (or any vinegar of choice)

Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips. Salsa is often a tomato-based sauce or dip which is heterogeneous and includes additional components such as onions, chilies, beans, corn, and various spices....

taco sauce

The cayenne pepper, also known as the Guinea spice,cow-horn pepper, red hot chili pepper, aleva, bird pepper,'or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum, which is related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper...

cayenne pepper

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of over 7,000 years of human consumption and use, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well...

softneck garlic

The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium...

onion

In a large skillet or saucepan over medium heat, add the olive oil, garlic and onion. Saute for 5 minutes, or until the onions appear translucent.

Add the paprika, cayenne, tomatoes, red pepper and vinegar. Turn the heat to high and bring to a boil. Reduce to a simmer and simmer for 10 minutes.

Turn off the heat and then carefully add the cooked ingredients to a blender or food processor. Alternatively, you can use an immersion blender. Blend until smooth.

Salt to taste, serve and enjoy!

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Top 3 bravas sauce recipes from across the web

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Bravas Sauce Recipe

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Salsa Brava (Bravas Sauce Recipe)

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