Salsa Brava


Sauces, dips, dressings, and condiments from around the world.

Salsa Brava

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

  • Yield:makes about 2 1/2 cups
  • Active time: 15 minutes
  • Total time:45 minutes


  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely diced yellow onion (about 1/2 a medium onion)
  • 1 tablespoon freshly minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) jar piquillo or roasted red peppers, drained and roughly chopped
  • 2 tablespoon Sherry vinegar
  • 1 1/2 teaspoons Spanish smoked paprika
  • 1 1/2 teaspoons hot paprika
  • Kosher salt, to taste


  1. 1.

    Heat oil in a medium saucepan over medium heat until shimmering. Add onion and sauté until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

  2. 2.

    Stir in tomatoes, peppers, vinegar, smoked paprika, and hot paprika. Cook until warmed through, about 2 minutes. Remove from heat.

  3. 3.

    Using a immersion blender, or transferring to regular blender, puree sauce until smooth. Transfer to a bowl and let sit for at least 30 minutes prior to use. Store in an airtight container in refrigerator for up to 5 days.