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Salsa Brava Recipe

Salsa Brava Recipe
  • Meal

    Condiments and Sauces

  • Cusine



3 tablespoons extra-virgin olive oil

1/2 cup finely diced yellow onion

1 tablespoon freshly minced garlic

1 can diced tomatoes

1 jar piquillo or roasted red peppers, drained and roughly chopped

2 tablespoon Sherry vinegar

1 1/2 teaspoons Spanish smoked paprika

1 1/2 teaspoons hot paprika

Kosher salt, to taste


Heat oil in a medium saucepan over medium heat until shimmering. Add onion and sauté until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, vinegar, smoked paprika, and hot paprika. Cook until warmed through, about 2 minutes. Remove from heat. Using a immersion blender, or transferring to regular blender, puree sauce until smooth. Transfer to a bowl and let sit for at least 30 minutes prior to use. Store in an airtight container in refrigerator for up to 5 days.