Bravas Sauce (Salsa Brava)

This classic Spanish sauce is bold, smoky, and just the right amount of spicy. Traditionally served with crispy potatoes (patatas bravas), it’s a versatile condiment that can also elevate grilled meats, roasted veggies, or even fried eggs.

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Ingredients

• ¼ cup extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch
• 1 cup vegetable broth
• ½–1 teaspoon sherry vinegar or red wine vinegar (to taste)

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Instructions

1. Infuse the oil: Heat the olive oil in a medium skillet over medium heat. Add the garlic slices and cook for 1–2 minutes, stirring often, until golden brown and fragrant. Remove the garlic with a slotted spoon—discard or save for another use.
2. Build the base: Lower the heat and add the tomato paste, smoked paprika, red pepper flakes, and cornstarch. Whisk to form a thick paste.
3. Add the liquid: Slowly pour in the vegetable broth while whisking continuously to avoid lumps. Keep whisking until the mixture becomes smooth and slightly creamy.
4. Finish with vinegar: Stir in ½ to 1 teaspoon of vinegar, adjusting to your taste. Remove from the heat.
5. Serve or store: Pour into a serving bowl and drizzle over crispy potatoes, or transfer to a jar. Let the sauce cool before refrigerating.

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Why You’ll Love This Recipe

• Authentic Spanish flavor with minimal ingredients.
• Smoky, tangy, and spicy all in one.
• Quick to make ready in about 10 minutes.
• Perfect for patatas bravas but versatile enough for many dishes.

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Tips

• Use smoked paprika (pimentón) for that signature Spanish flavor.
• Whisk continuously when adding broth to avoid clumps.
• Adjust the spice by increasing or reducing the red pepper flakes.
• Let the sauce sit for a few minutes to thicken further as it cools.

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Variations and Substitutions

• Milder version: Reduce or omit the red pepper flakes.
• Extra spicy: Add cayenne pepper or hot smoked paprika.
• Thicker texture: Use less broth or simmer longer.
• Different vinegar: White wine vinegar or apple cider vinegar can work in a pinch.
• Gluten-free option: This recipe already is—no flour needed!

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FAQs

Can I make it ahead of time?
Yes! Bravas sauce keeps well in the fridge for up to 5 days.

Can it be frozen?
Yes, freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.

What if I don’t have cornstarch?
You can use arrowroot powder or a small amount of flour as a thickener.

Is this sauce vegan?
Yes—this recipe is 100% vegan and gluten-free.

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Serving and Suggestions

• Traditionally drizzled over patatas bravas (crispy fried potatoes).
• A delicious dip for fries, roasted vegetables, or crusty bread.
• Use as a condiment for grilled chicken, pork, or shrimp.
• Stir into soups or stews for added smoky flavor.
• Spread on sandwiches or burgers for a spicy twist.