Salsa Brava No. 3 – Wild Sauce

by Editorial Staff

Summary

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 6)

Ingredients

  • 50 ml olive oil
  • 50 ml white wine
  • 2 teaspoons, heaped Pimentón de la Vera, sweet
  • 6 cloves garlic, roughly chopped
  • 1 large onion (s), roughly chopped
  • 2 teaspoons salt
  • 4 chilli pepper (s), fresh or dried
  • 1 teaspoon sugar
  • some water
  • 2 tablespoon sherry vinegar or apple cider vinegar
  • 1 tablespoon tomato paste
  • 400 g tomato (s), chunky, canned, or tomato frito
  • 100 ml broth, to taste
Salsa Brava No. 3 – Wild Sauce
Salsa Brava No. 3 – Wild Sauce

Instructions

  1. Puree the olive oil, white wine, paprika powder, garlic, onion, chilli, salt, sugar and water in a tall, slim container. Then put in a saucepan and simmer for about 5 minutes.
  2. Then add the vinegar, tomato paste, tomatoes and the stock, simmer over a low flame and stirring occasionally for about 20 minutes.
  3. This mixture can now be filled hot into screw-top jars and can then be kept for a few weeks.
  4. If the sauce is to be served, mix well with garlic mayonnaise (2 parts of tomato sauce, cold - 1 part of garlic mayonnaise) with a whisk.
  5. If you like it spicier, you can either use more chilli right away or season it with Tabasco, for example.
  6. Garlic Mayonnaise:
  7. Put 1 egg, 2 cloves of garlic (cut into small pieces), some salt and 150 ml of sunflower oil in this order in a slim, tall container, put the hand blender in it, then switch it on and slowly pull it up from below.

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