{"id":3465,"date":"2024-01-06T23:07:01","date_gmt":"2024-01-06T23:07:01","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3465"},"modified":"2025-03-11T22:27:24","modified_gmt":"2025-03-11T22:27:24","slug":"bravas-sauce-salsa-brava","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/bravas-sauce-salsa-brava\/","title":{"rendered":"Bravas Sauce (Salsa Brava)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Bravas Sauce (Salsa Brava)<\/span><\/h2>\n
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This spicy, 6-ingredient bravas sauce is an essential element of the popular Spanish tapa patatas bravas<\/em>. Adjust it to your taste by varying the level of spiciness.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u2153<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1 \u00bd<\/span> teaspoons<\/span> hot smoked paprika piment\u00f3n picante<\/span><\/li>
  • 1 \u00bd<\/span> teaspoons<\/span> sweet smoked paprika piment\u00f3n dulce<\/span><\/li>
  • 1-2<\/span> tablespoons<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> cup<\/span> chicken or vegetable broth<\/span><\/li>
  • salt to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat the olive oil in a small saucepan over medium heat. Add the hot and sweet smoked paprika and stir until combined.<\/div><\/li>
    • Add 1 tablespoon of flour and stir until combined. Keep stirring for about a minute to toast the flour slightly.<\/div><\/li>
    • Over a medium-low heat, add the broth very gradually, stirring constantly. The flour will absorb the liquid and leave you with a delicious sauce.<\/div><\/li>
    • The sauce should start to thicken as you incorporate the broth; add more flour only if necessary to achieve the right consistency. It should be velvety and smooth, but not so thick that it holds its shape alone.<\/div><\/li>
    • Reduce to low heat and simmer for 3-5 minutes, stirring occasionally. Season with salt to taste.<\/div><\/li>
    • Drizzle over some fried potatoes and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • The finished product should be bright reddish-orange and neither thin nor creamy\u2014perfect for artistic drizzling.<\/li>\n
      • You can adjust the level of spiciness by increasing the ratio of piment\u00f3n picante, or by adding a bit of hot sauce!<\/li>\n
      • Leftovers will keep in the fridge for a few days; just make sure you stir well to restore the original consistency.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3462,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,3772,130,697,2501,1712],"tags":[],"class_list":["post-3465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-sauce-salsa","category-spanish","category-stove-top","category-tapas","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Bravas-Sauce-Finals-4.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3465"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3465\/revisions"}],"predecessor-version":[{"id":6862,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3465\/revisions\/6862"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3462"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}