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.

Salsa Brava

About This Recipe

Yield:makes about 2 1/2 cups
Active time:15 minutes
Total time:45 minutes
Special equipment:Blender
This recipe appears in: Sauced: Salsa Brava


  • 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.

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