2 T olive oil
1 onion, diced
2 garlic, finely chopped
2 t smoked paprika
2 t cayenne
stewed San Marzano tomatoes, drained
1 Roasted Red Pepper, peeled, seeded and chopped
1 T sherry vinegar
2 t sugar
1 lb white potatoes, peeled and diced
oil for deep frying
Fry onion and garlic in olive oil until golden brown.
Add paprika and cayenne, fry got 2 min.
Add tomatoes and roasted red pepper, cook for 8-10 min.
Use immersion blender or a food processor to blend until smooth but still a bit chunky.
Add vinegar, sugar and salt.
Warm through (few minutes).
Let sit for 15-30 min before use.
Boil potatoes in salted water for 5 min.
Rub dry and deep fry until golden and cooked through.
Match made in Heaven:
Serve as a tapa with spicy aioli on the side.
Top with chorizo, chistorra, or serve as a part of breakfast with your omelette!
The Salsa Brava can also be used in Mejillones en Salsa, just steam mussels in wine and top with Salsa Brava.