Serves 4
Directions
- 1Heat a splash of oil in a pot over low heat, add chopped garlic and onion, salt and pepper, and cook for about 10 minutes until onions soften.
- 2Add hot paprika, mix and cook briefly, then add a splash of white vinegar.
- 3Add tomato sauce and mix to combine.
- 4Add flour and cook for a few minutes to remove raw flavor.
- 5Add broth, mix well, transfer to a blender, and blend for two to three minutes until smooth.
- 6Fry bite-sized potato pieces in a large amount of hot oil for about 10 minutes until browned, then drain on paper towels and salt.
- 7Serve potatoes topped with the prepared salsa brava.
Ingredients
- 4 whole potato
- 2 whole garlic
- 1/2 whole onion
- 1 tbsp hot paprika
- 1 splash white vinegar
- 50 g tomato sauce
- 1/2 tbsp flour
- 100 ml chicken or ham broth
- salt (optional)
- black pepper (optional)
- olive oil (optional)
Equipment
potblenderpaper towels
Tips
- For extra heat, add cayenne pepper, chilies, or drops of Tabasco.
- If you don't like tomato, omit it from the sauce.
- If you lack broth, water can be used as a substitute.
- If the sauce is too thick, thin it with more broth.
- If the sauce is too thin, simmer it on the stove for about 5 minutes to reduce.
- You can serve with mayonnaise, ajonesa, or alioli sauce as well.
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