Bravas Sauce (Salsa Brava)
User Reviews
4.8
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Prep Time
2 mins
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Cook Time
15 mins
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Servings
16 tablespoons
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Calories
349 kcal
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Course
Condiments
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Cuisine
Spanish
Bravas Sauce (Salsa Brava)
Description
The Bravas Sauce (Salsa Brava) features a base of extra virgin olive oil infused with golden garlic slices, tomato paste, smoked paprika, and crushed red pepper flakes to deliver smoky, mildly spicy notes. The inclusion of a cornstarch slurry with vegetable broth creates a smooth, creamy consistency that is neither too thick nor too runny. Finally, a splash of red wine or sherry vinegar brightens the sauce with a subtle acidity, balancing the richness.
This sauce is traditionally served over patatas bravas, enhancing fried potatoes with its bold, smoky flavor and creamy texture. It also pairs well with pan-seared salmon or sautéed cabbage, showing its versatility beyond just tapas. The sauce can be stored refrigerated for up to four days and reheated gently with additional liquid to restore the preferred consistency after chilling.
Adjust the heat level by modifying the amount of red pepper flakes or swapping in hot smoked paprika for more intensity. The sauce should be allowed to cool to thicken appropriately before storing. This approach results in a sauce that can be used fresh or as a prepared condiment to complement various dishes.
Ingredients
- ¼ cup extra virgin olive oil
- 2 garlic sliced, cloves
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon red pepper flakes more or less to your liking, crushed
- 1 tablespoon cornstarch
- 1 cup vegetable broth
- ½ to 1 teaspoon sherry vinegar I used red wine vinegar, or red wine vinegar
Instructions
- In a medium pan or skillet, heat about ¼ cup extra virgin olive oil over medium heat. Add the garlic slices and cook, tossing around until the garlic has turned golden brown and the oil is just shimmering (about a couple of minutes).
- Remove the garlic from the pan and discard or keep for other uses.
- Lower the heat and add the tomato paste, smoked paprika, red pepper flakes and cornstarch, whisk to combine. Slowly add the vegetable broth and keep whisking until the broth is incorporated and the sauce has a smooth and somewhat creamy consistency. Add 1/2 to 1 teaspoon red wine vinegar, whisk again, and remove from the heat.
- Transfer to a serving bowl or drizzle over your patatas bravas or transfer to a mason jar to store. Allow the sauce to cool before transferring to the fridge.
Notes
- If the sauce is too runny when finishing, add a small amount of extra cornstarch carefully to avoid over-thickening.
- Adjust the spiciness by increasing or decreasing red pepper flakes or using hot smoked paprika for more heat.
- Traditionally served over patatas bravas, but also complements salmon or sautéed cabbage well.
- Store in a mason jar for up to 4 days; reheat gently in a pan, adding water or broth as needed to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tablespoons
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 34.9kcal | 2% |
| Carbohydrates | 1.2g | 0% |
| Protein | 0.1g | 0% |
| Fat | 3.4g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2.5g | 13% |
| Sodium | 69.1mg | 3% |
| Potassium | 19.9mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 206.8IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 2.1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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