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Salsa Brava

Spain

Salsa brava means 'fierce sauce'. In Madrid every bar has its own secret recipe, and the sauce is a matter of local pride.

The smoky, spicy red sauce poured over patatas bravas. Made with paprika, chilli and a touch of vinegar.

Authentic Spain Salsa Brava recipe
Prep
10 mins
Cook
25 mins
Difficulty
Easy
Calories
100 kcal
Serves
6
Calories are an estimate based on ingredients used

Ingredients

3 tbspolive oil
1small onion, finely chopped
2garlic cloves, crushed
1 tbspplain flour
2 tsphot smoked paprika (pimentón picante)
1 tspsweet smoked paprika
1/2 tspcayenne pepper
200mlchicken or vegetable stock
2 tbsptomato purée
1 tspsherry vinegar
1/2 tspsalt

Method

1

Heat the oil and gently cook the onion for 8 minutes until very soft. Add the garlic for 1 minute.

2

Stir in the flour and paprikas and cook for 1 minute, stirring.

3

Add the stock and tomato purée and simmer for 10-12 minutes until thickened.

4

Blend until smooth, add the vinegar and salt, and adjust the heat with more cayenne.

5

Serve warm over crispy fried potatoes.

Chef's Tip

Use real Spanish pimentón — the smoked flavour is the soul of the sauce.

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Serve with

Dishes that go well with Salsa Brava

Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.
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