in Spain

Salsa Brava – Wild Sauce

updated

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Ingredients for 12 servings:

  • 1 kg bell pepper(s), red
  • 1 kg zucchini
  • 10 chili peppers, possibly more
  • 3 tbsp honey
  • some sugar
  • 1 bulb(s) of ginger
  • 2 m.-sized onion(s)
  • 1 lemon(s)
  • 1 large can of tomatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the peppers, ginger, onions, and chili, then cut everything into medium-sized cubes. Heat together with the lemon juice, a little lemon zest, and tomatoes in a saucepan and simmer for about 20-30 minutes. Then puree everything very finely and season with salt, honey, and sugar, if desired. If desired, you can pass this fiery sauce through a fine-mesh sieve and/or add a little water. Stored hot in screw-top jars, the sauce will keep in the refrigerator for about two weeks. It goes well with all grilled dishes, roasted meat, etc. Here in Spain, the sauce is eaten with fried potatoes or with a tortilla (española).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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