Salsa Brava (Bravas Sauce)

Salsa brava, also known as brava sauce, is a smoky, spicy, paprika-forward tomato sauce drizzled over a Spanish potato tapa called patatas bravas. It’s easy to make at home, and can dress up more than fried spuds!

What is Bravas Sauce?

Bravas sauce (or salsa brava) is a spicy condiment from Madrid, Spain. It is typically used with the popular tapa patatas bravas, which is found in tapas bars throughout the country. The sauce is bold, slightly spicy, garlicky, and smoky, thanks to a generous amount of smoked paprika.

And while bravas sauce is traditionally served over crispy fried potatoes, you can drizzle this piquant condiment as a finishing sauce on chicken or fish, mix it into aioli for a spicy garlic dip or sandwich spread, use it to accompany fried calamari, or drizzle over other well-loved tapas like Spanish tortilla or padrón peppers. 

To be clear, bravas sauce is not that spicy. But what gives it a bit of a kick and a deep smoky flavor is pimentón, which is smoked Spanish paprika.

Trust me, once you try it,  you will find many ways to use this versatile sauce.

Salsa Brava Ingredients

Tomatoes are a point of contention in bravas sauce recipes. Some claim the sauce should contain tomatoes. Others say tomatoes have no place in the sauce and that smoked paprika alone should give the sauce its color. For this recipe, I used a little tomato paste to improve sauce consistency, color, and umami.  

• Extra virgin olive oil: Since this is a Spanish recipe, I opted for our Hojiblanca Spanish Extra Virgin Olive Oil. This fruity, bitter, slightly peppery oil works well in this recipe. 
• Garlic cloves: Slice up some garlic to cook in the olive oil and infuse it with garlicky flavor. You’ll need to remove the garlic once it’s cooked, which is why we slice, rather than mince it. 
• Tomato paste: While absent from some salsa brava recipes, you’ll find tomato in most modern iterations of the sauce. Tomato paste not only adds vibrant color to the sauce, but it also adds some acidity and umami.  
• Smoked paprika is the main flavor-maker. It provides depth and a subtle heat. I use our Smoked Spanish Paprika in this recipe, since most of the heat comes from red pepper flakes.
• Crushed pepper flakes: I used a teaspoon of red pepper flakes, but you can use more or less depending on your preference. 
• Cornstarch is a thickening agent, and it’s responsible for the drizzly-but-not-runny consistency of the sauce.
• Vegetable broth: Use store-bought or homemade vegetable broth, and whisk continuously to incorporate, which will give you a delightfully smooth sauce. 
• Sherry vinegar or red wine vinegar: Vinegar adds acidity that instantly brightens the sauce. I used red wine vinegar. 

How to Make Bravas Sauce

Minimal prep is required to make this flavorful sauce! Bravas sauce should also be a smooth sauce: no chunks of garlic; rather, it should be uniform, with body, but thin enough to drizzle. 

• Heat the olive oil and cook the garlic. Set a medium saucepan over medium heat, and add 1/4 cup extra virgin olive oil and 2 cloves of sliced garlic. Toss until the garlic is golden and the oil starts to shimmer. Make sure the garlic does not brown; you want to infuse the oil with flavor. This will only take a couple of minutes. Use a slotted spoon to remove the garlic and discard. 
• Make the sauce. Lower the heat and add 1 tablespoon tomato paste, 2 teaspoons smoked paprika, 1 teaspoon crushed red pepper flakes, and 1 tablespoon cornstarch. Whisk to combine, then slowly whisk in 1 cup vegetable broth until it’s incorporated. As you continue to whisk, you’ll notice the sauce becomes smooth and velvety. Cook for 10 minutes or so, watching for it to thicken a bit as you whisk, then add 1/2 to 1 teaspoon red wine vinegar. Whisk again and remove from the heat.
• Store. If you’re making patatas bravas, drizzle the salsa brava over the potatoes. If not, transfer the sauce to a mason jar. Let the sauce cool down before refrigerating.  

Tips for the Best Salsa Brava

Keep these tips in mind to make the perfect bravas sauce recipe: 

• Remove the cooked garlic from the oil to keep the sauce smooth. There shouldn’t be chunks of garlic in this sauce, which is a mistake many bravas sauce recipes make. Once you cook the garlic enough so the oil is infused with flavor, remove the garlic slices from the oil. 
• Whisk regularly to ensure perfect consistency. Whisking the ingredients helps to incorporate the cornstarch well so that the sauce thickens.  
• Do not use too much cornstarch to thicken the sauce. About 1 tablespoon of cornstarch (2 tablespoons at most) will give you a velvety, perfectly thick salsa brava. The sauce will continue to thicken as it sits. Too much cornstarch will give you a goopy mixture that you won’t be able to drizzle. 
• Control the spice level by using smoked paprika and a dash of red pepper flakes. Bravas sauce is not meant to be fiery hot. If you haven’t made it before, use smoked paprika and a teaspoon or so of red pepper flakes to start. For more heat, add more, or combine it with some of our Hot Smoked Paprika. 

How to Use Bravas Sauce

In addition to patatas bravas, you can use this recipe to add a smoky, rich element to many recipes:

• Make a dip or spread: Mix it with mayo, aioli, yogurt, or sour cream to dip veggies, fried calamari, fries, or spread on your favorite sandwich recipe.
• Drizzle it over or serve it alongside chicken skewers or pan-seared salmon. You can also use it over veggies like my sautéed cabbage.
• Don’t forget breakfast: Spoon it over Spanish Migas or your favorite scrambled eggs.

How to Store, Reheat, and Freeze

• Store: Bravas sauce will keep for up to 4 days in a tightly sealed jar in the refrigerator. It will thicken as it sits, so you may need to thin it out with a little broth or water when you reheat it.
• To Reheat this sauce, pour it into a pan set over medium heat and whisk in broth or water (1 tablespoon at a time) until you reach the right consistency. 
• To freeze salsa brava, transfer the completely cooled sauce to a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge, before reheating it the same way I explained above. 

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