Salsa Brava with Paprika

If you’ve ever visited Spain, you’ve likely indulged in the crispy, golden delight of Patatas Bravas topped with Salsa Brava - a dish that’s as iconic as it is irresistible. This smoky, tangy sauce has the perfect balance of sweet and spicy, and with the option of using either Sweet or Hot Smoked Paprika, you can tailor it to your preferred level of heat. Paired with crispy potatoes and a dollop of creamy aioli, it’s a dish that transports you straight to the lively tapas bars of Spain. Haven’t tried it yet? Now’s the time to recreate this flavor-packed masterpiece at home!

Salsa Brava isn’t just for potatoes—it’s a versatile sauce that brings a smoky, sweet kick to everything from grilled chicken to fish. With its rich, deep flavors, it’s a must-have accompaniment for any meal that needs a bit of excitement.
Bonus: you can store it in the fridge for a few days, letting the flavors develop even more. So, whether you're using it for tapas, BBQ, or simply to spice up your weeknight dinner, Salsa Brava will quickly become your new favorite sauce.

Salsa Brava:
1 can chopped tomatoes
¾ cup water, mixed with 1 tsp cornstarch
1 small onion, coarsely chopped
1 tsp Italian garlic (or 3 cloves fresh garlic, crushed)
3 tbsp olive oil
2 tsp Sweet Paprika
1-2 tsp Smoked Sweet- or Hot Paprika
1 tsp sugar
1 tsp sherry vinegar or red wine vinegar
½ tsp salt

Patatas Bravas:
500 g potatoes
Olive oil
Salt
2 tsp Sweet Paprika
Chopped parsley
Aioli

Salsa Brava:
Sauté the onion over medium heat in the olive oil.
Add the spices and heat through before adding the chopped tomatoes, sugar, and water mixture. Let the salsa simmer for 10 minutes, ensuring it doesn't burn.
Add the vinegar, salt, and pepper. Then, blend the salsa until smooth and creamy. It can be served warm or directly from the fridge, and it actually improves after sitting a while.

Patatas Bravas:
Cut the potatoes into bite-sized pieces. Place them in a bowl of cold water for 30 minutes to remove the starch. Dry the potatoes thoroughly and spread them on a baking sheet. Toss them in olive oil and sprinkle with salt.
Bake at 200°C (400°F) for 30-35 minutes, turning halfway, until golden and crispy.
Arrange the crispy potatoes on a plate, pour Salsa Brava over the top, and garnish with aioli and chopped parsley.

Enjoy!