Bravas Sauce

Beware - rich, spicy, smoky, tangy - you'll be addicted

This is one of my favorite cooked sauces. Papas bravas sauce is a traditional Spanish sauce that is commonly served with patatas (potato) bravas, which are crispy fried potatoes. The sauce is made from a combination of tomatoes, garlic, chili peppers, vinegar, and spices. It has a rich and spicy flavor with a slightly tangy and smoky undertone. The sauce adds a crave-worthy kick to any savory dish and is often served as a dipping sauce. I like to make a quart of this at a time and have it available on the fly.

I promise you this will become your favorite sauce. Money-back guaranteed (from Uncle Sam on your tax return).

NOTE: If you are gluten-free, omit the flour dust stage and thicken at the end with a cornstarch slurry before blending.

Always email me if you have any questions: andrewgruel@gmail.com

INGREDIENTS:

3 tablespoons extra-virgin olive oil or avocado oil

1 large onion roughly chopped

7 garlic cloves minced

1 teaspoon kosher salt

3 tablespoons sweet smoked Spanish paprika

1 teaspoon cayenne (add more for higher heat/spice)

2 tablespoons tomato paste

4 tablespoons all-purpose flour

2 cups chicken stock or broth

5 teaspoons sherry vinegar (or white balsamic)

2 teaspoon freshly cracked black pepper

Add olive oil or avocado oil to a medium-sized sauce pot and saute onions until translucent. Season with the salt when you add the onions. Add the garlic and saute for another 60 seconds.

Add the paprika and cayenne and mix into the onion-garlic mixture over medium heat. Toast for 30 seconds. Add the tomato paste and cook for another 2-3 minutes until the paste is a rust color.

Dust the mixture with flour and combine. Pour in the chicken stock, bring to a boil, and whisk until thickened (about 2-3 minutes). Add the fresh pepper and remove from the heat.

Puree the mixture in a blender or with an immersion wand until fully combined and smooth. Add the vinegar as it purees.

Serve and enjoy! This is great eaten warm or cold. Season with salt at the end as well to your liking.