Bravas sauce

15 Aug

Really, this sauce isn’t all that ‘bravas’ –  unless you’re a Spaniard, in which case it’s probably as hot as the fires of the hell that you will be condemned to if you don’t confess your sins to the nearest Roman patriarch.

But, nevertheless, the bravas part of the patatas bravas is a good sauce, and one which goes rather very well on burgers or, in this particular instance, on a breakfast tortilla Espanol.

Bravas sauce

  • Can of tinned chopped tomatoes
  • 1/2 red onion
  • 1/2 red capsicum (pepper)
  • 3 cloves garlic,  finely sliced
  • 1 TBSP (generous) sherry vinegar
  • pinch of saffron
  • pinch of smoked paprika
  • pinch of cayenne pepper

Cook the garlic, onions and capsicum down in a pan until soft. Add the spices, cook for a minute or two, then add the tomatoes and sherry vinegar. Let cook down for about 15 minutes.

Can refrigerate for later use for probably a week.

Estimated cost: 80p

Musical accompaniment: The Low Anthem

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