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–+ servings
Let's Cook - Chef Billy Parisi

Salsa Bravas

My Salsa Bravas recipe is bold, smoky, and perfectly spiced, bringing that authentic Spanish flavor to your table in just 35 minutes. This brava sauce is easy to make and perfect for drizzling over crispy patatas bravas, grilled meats, or any Spanish-inspired meal.
Servings: 3 cups
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients 

  • 2 tablespoons olive oil
  • 1 peeled and small-diced medium sized yellow onion, about 1 cup
  • 1 seeded and small diced red jalapeño
  • 4 finely minced garlic cloves
  • 1 tablespoon sweet paprika
  • 1 tablespoon tomato paste
  • 1 cup tomato puree
  • 2 cups chicken stock
  • 2 teaspoons sherry wine vinegar
  • coarse salt and freshly cracked pepper to taste

Instructions

  • Add the olive oil to a medium-sized saucepot over medium heat. Place in the onions, gently season with salt, and saute for 5 minutes or until lightly browned.
  • Turn the heat down to low and cook for 10 minutes while occasionally stirring until well browned.
  • Next, stir in the jalapeño and saute for medium heat for 3 to 4 minutes. Mix in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
  • Turn the heat down to low medium, stir in the paprika, and cook just for 1 minute to make it more aromatic.
  • Add in the tomato paste and pince until it becomes a rust-like color, which takes 3 to 4 minutes.
  • Pour in the tomato puree and cook for 3 to 4 minutes or until it becomes thick and concentrated.
  • Add in the chicken stock and cook for 5 to 7 minutes. Finish with vinegar, salt, and pepper.
  • Blend on medium speed, with the center of the cap removed to let the steam escape, until smooth.
  • Adjust any seasonings and serve.

Notes

My main tip for making this Salsa Bravas recipe is to always pince the tomato paste in the pan for a full five minutes. This process enhances the flavor of the paste and will cook off its natural acidic or tinny flavors. You’ll know it’s done when it has gone from bright red to a dark, rusty color.
Other tips to consider:
  • Control the Heat: I remove the veins and seeds from the jalapeño when I want a milder, more balanced heat. If you love spice, leave some in.
  • Blend Safely: I always remove the center cap from the blender to let steam escape, otherwise, things can get messy fast.
  • Adjust the Texture: For a smoother salsa, I blend in a little extra stock at a time until it’s just right.
  • No High-Powered Blender? No Problem! I pulse the salsa in batches in a food processor or use an immersion blender right in the pot.
  • Go Chunky: When I want a heartier texture, I skip the blender and mash everything up with a potato masher, it’s just as delicious.
 
Make-Ahead: You can prepare this salsa bravas recipe up to 3 days in advance and store it in an airtight container in the refrigerator. 
How to Store: Let the sauce cool to room temperature, then transfer it to an airtight container. It will stay fresh for up to 5 days in the fridge. For more extended storage, place the sauce in a freezer bag and lay it flat in the freezer for up to 3 months. Thaw the sauce in the refrigerator overnight.
How to Reheat: Salsa bravas are delicious at room temperature, but if you prefer to serve them warm, add them to a small saucepan and warm them over low heat. You may need to add a splash of water or stock to help thin it out.

Nutrition

Calories: 206kcalCarbohydrates: 21gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 735mgFiber: 3gSugar: 10gVitamin A: 830IUVitamin C: 43mgCalcium: 41mgIron: 2mg
Author: Chef Billy Parisi