Salsa Brava No. 3 – Wild Sauce

Ingredients for 6 servings:

• 50 ml olive oil
• 50 ml white wine
• 2 tsp, heaped Allspiceón de la Vera, sweet
• 6 cloves garlic, roughly chopped
• 1 large onion(s), roughly chopped
• 2 tsp salt
• 4 chili peppers, fresh or dried
• 1 tsp sugar
• some water
• 2 tbsp sherry vinegar or apple cider vinegar
• 1 tbsp tomato paste
• 400 g chopped tomatoes from a can or tomato frito
• 100 ml broth, to taste

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

A quick but no less delicious version, with ingredients you always have at home.

Puree olive oil, white wine, paprika, garlic, onion, chili, salt, sugar, and water in a tall, slim container. Then transfer to a saucepan and simmer for about 5 minutes. Then add the vinegar, tomato paste, tomatoes, and stock, and simmer over low heat for about 20 minutes, stirring occasionally. This mixture can now be poured into screw-top jars while hot, and will keep for several weeks. When the sauce is ready to be served, whisk in garlic mayonnaise (2 parts cold tomato sauce – 1 part garlic mayonnaise) to mix well. If you like it spicier, you can either add more chili or season with something like Tabasco. Garlic mayonnaise: Place 1 egg, 2 cloves of garlic (finely chopped), a little salt, and 150 ml of sunflower oil in this order in a tall, slim container. Place the hand blender in the blender, then switch it on and slowly whisk from the bottom to the top.