Salsa Brava – Wild Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 kg red pepper (s)
- 1 kg zucchini
- 10 chilli pepper (s), possibly more
- 3 tablespoon honey
- some sugar
- 1 bulb ginger
- 2 medium onion (s)
- 1 lemon (s)
- 1 large can tomato (s)
Print Recipe
Pin Recipe Instructions
- Clean the peppers, ginger, onions and chilli, then cut everything into medium-sized cubes. Heat together with the lemon juice, some lemon zest and tomatoes in a saucepan and simmer for about 20 - 30 minutes.
- Then puree everything very finely and season with salt, honey and possibly sugar. If you want, you can brush this fiery sauce through a sieve that is not too tight and / or extend it with a little water.
- Bottled hot, in jars with screw caps, the sauce will keep in the refrigerator for approx. 2 weeks. Goes with all grilled dishes, roasted meat Here in Spain the sauce is eaten with fried potatoes or with tortilla (española).
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