COOK WITH MILL&MORTAR

Salsa Brava - also perfect for barbecues

If you've been to Spain, you've certainly also had Patatas Bravas, fried potatoes with the famous Salsa Brava and maybe a little aïoli too. Probably the most common tapas in Spain, and if you don't have it, you'll get a nice recipe here.

Salsa Brava has a perfect balance between sweet, sour, smoky and a little spicy. And is therefore also great for supporting grilled food. Try Salsa Brava for grilled chicken and fish.

Can be stored in the fridge for a few days.

INGREDIENTS

Salsa brava:

- 1 tbsp chopped tomatoes
- 3/4 dl of water, mixed with 1 teaspoon of Maizena
- 1 small onion, coarsely chopped
- 1 teaspoon Italian Garlic (or 3 cloves pressed fresh)
- 3 tablespoons of olive oil
- 2 teaspoons Sweet Paprika
- 1-2 tsp Smoked Hot Paprika
- 1 teaspoon of sugar
- 1 teaspoon sherry vinegar or red wine vinegar
- 1⁄2 teaspoon salt

Patatas bravas:
- 500 g of potatoes
- Olive oil
- Salt
- 2 teaspoons Sweet Paprika
- Chopped parsley
- Аioli

HERE'S HOW YOU DO IT:

Salsa Brava:

Cook the onion over medium heat in the olive oil.
Add the spices and heat through before adding the chopped tomatoes, sugar and water and let the salsa simmer for 10 minutes, making sure the salsa doesn't burn.
Add vinegar, salt and pepper. The salsa is then blended until it is completely smooth and creamy. Can be served warm or straight from the fridge, it only gets better if it sits for a while.

Patatas bravas:
Cut the potatoes into bite-sized pieces. Place them in a bowl of cold water for 30 minutes to remove starch. Dry the potatoes and place them on a baking sheet. Toss them in olive oil and sprinkle with salt. Bake at 200 degrees for 30-35 minutes until golden and crispy. Turn halfway through.
Arrange the crispy potatoes on a plate.
Pour Salsa Brava sauce over. Top with aioli and sprinkle with chopped parsley.

BON APPETITE!

Sweet Paprika from Murcia has an intense red color and a wonderful, strong taste of sweet peppers. Murcia is one of two regions in Spain that has a PDO (Protected Designation of Origin) on their paprika.

Sweet Paprika from Murcia is made from the round, red Bola peppers, which are dried and ground.