Published January 29, 2025. This post may contain affiliate links. Please read my disclosure policy.
My Salsa Bravas recipe is bold, smoky, and perfectly spiced, bringing that authentic Spanish flavor to your table in just 35 minutes. This brava sauce is easy to make and perfect for drizzling over crispy patatas bravas, grilled meats, or any Spanish-inspired meal.

I created this rich and silky-smooth Salsa Bravas recipe because I wanted a homemade version with a more robust flavor than restaurant-style salsa. Inspired by my love for authentic Spanish cuisine, I perfected this bravas sauce recipe so you can make it easily at home.
What is Salsa Bravas?
Salsa Bravas (pronounced sahl-sah brah-vahs) originated in Madrid and is now a staple tomato-based sauce in tapas bars across Spain. The name translates to “brave sauce,” signifying its bold, fierce flavor.
It’s made from a blend of caramelized onions, garlic, paprika, tomato paste, and tomato puree. It is then finished with a splash of vinegar, resulting in well-rounded, smoky, tangy, sweet, and spicy flavors. Don’t worry, bravas sauce won’t set your mouth on fire. Instead, the depth of the onions, garlic, paprika, and tomatoes is what shines through.
Ever tried patatas bravas and thought, I need this bravas sauce on everything? Same here! I’ve been making this for years, and every time I serve it, it’s a total hit – everyone goes back for seconds (or thirds)!
Ingredients and Substitutions

- Oil – I like olive oil, but avocado oil and grapeseed oil can also be used.
- Aromatics – Diced yellow onions, a red jalapeño, and fresh garlic cloves bring salsa subtle heat and savoriness. If you can’t find red jalapeños, swap them with green jalapeños or Fresno chilies.
- Paprika – Use sweet paprika for sweet and earthy undertones. Smoked paprika also works, giving the sauce a more intense, robust flavor.
- Tomato Paste – It brings a concentrated sweetness and depth to the salsa. If you need a substitute, my homemade ketchup recipe will work, though the flavor will be less intense.
- Tomato Puree – Canned tomato puree is the base of the sauce. If you don’t have tomato puree, crushed tomatoes or a can of diced tomatoes blended until smooth will also work.
- Stock – Chicken stock adds richness and balances the acidity. For a vegetarian version, swap in for my homemade vegetable stock.
- Vinegar – Sherry wine vinegar is best. You can also use red or white wine vinegar as a substitute. For a slightly sweeter taste, try balsamic vinegar.
How to Make Salsa Bravas
Sizzle the Onions: I heat up a swirl of olive oil in my saucepan over medium heat. Then, I add the diced onions with a pinch of salt, sizzling away until they turn lightly golden.

Slow & Golden: I lower the heat and let the onions cook, stirring occasionally, until they turn a deep golden-brown.

Add Some Heat: I turn the heat back up to medium, toss in the jalapeño, and sauté for a few minutes. Then, I add the garlic and cook just until it smells fragrant.

Toast the Paprika: I lower the heat to medium-low, stir in the paprika, and let it toast for one minute to bring out its deep, smoky flavor.

Rich & Bold: I stir in the tomato paste and cook it down until it turns a deep, rusty color. Then, I add the tomato puree and let it simmer until the sauce thickens.

Simmer & Season: I pour in the chicken stock and let it simmer for 5 to 7 minutes until the flavors deepen. To finish, I stir in the vinegar, a pinch of salt, and freshly cracked black pepper.

Blend Until Smooth: I carefully pour the salsa bravas into a blender and blend until it’s completely smooth and silky.

Final Touch: I taste the sauce and adjust the seasoning if needed, adding a bit more salt or vinegar for balance. Then, I serve it warm or at room temperature.

Chef Tip + NOTES
My main tip for making this Salsa Bravas recipe is to always pince the tomato paste in the pan for a full five minutes. This process enhances the flavor of the paste and will cook off its natural acidic or tinny flavors. You’ll know it’s done when it has gone from bright red to a dark, rusty color.
- Control the Heat: I remove the veins and seeds from the jalapeño when I want a milder, more balanced heat. If you love spice, leave some in.
- Blend Safely: I always remove the center cap from the blender to let steam escape, otherwise, things can get messy fast.
- Adjust the Texture: For a smoother salsa, I blend in a little extra stock at a time until it’s just right.
- No High-Powered Blender? No Problem! I pulse the salsa in batches in a food processor or use an immersion blender right in the pot.
- Go Chunky: When I want a heartier texture, I skip the blender and mash everything up with a potato masher, it’s just as delicious.
Serving Suggestions
I always serve this bravas sauce over crispy fried potatoes for that classic patatas bravas experience, but honestly, it’s too good to stop there! I love drizzling it over my roasted red potatoes for an extra flavor boost.
For a full Spanish tapas spread, I pair it with marinated olives and shrimp ceviche, balancing the smoky heat with briny and citrusy flavors.
It’s also incredible with roast chicken, and if you are hosting a party, I recommend serving it with my grilled lamb lollipops, adding just the right amount of spice to your main course.
Make-Ahead and Storage
Make-Ahead: You can prepare this salsa bravas recipe up to 3 days in advance and store it in an airtight container in the refrigerator.
How to Store: Let the sauce cool to room temperature, then transfer it to an airtight container. It will stay fresh for up to 5 days in the fridge. For more extended storage, place the sauce in a freezer bag and lay it flat in the freezer for up to 3 months. Thaw the sauce in the refrigerator overnight.
How to Reheat: Salsa bravas are delicious at room temperature, but if you prefer to serve them warm, add them to a small saucepan and warm them over low heat. You may need to add a splash of water or stock to help thin it out.
More Tomato-Based Sauce Recipes
- Amogio Sauce Recipe
- Arrabbiata Sauce Recipe
- Homemade Enchilada Sauce Recipe
- Homemade Pizza Sauce Recipe
- Meatball Sauce Recipe
Salsa Bravas

Ingredients
- 2 tablespoons olive oil
- 1 peeled and small-diced medium sized yellow onion, about 1 cup
- 1 seeded and small diced red jalapeño
- 4 finely minced garlic cloves
- 1 tablespoon sweet paprika
- 1 tablespoon tomato paste
- 1 cup tomato puree
- 2 cups chicken stock
- 2 teaspoons sherry wine vinegar
- coarse salt and freshly cracked pepper to taste
Instructions
- Add the olive oil to a medium-sized saucepot over medium heat. Place in the onions, gently season with salt, and saute for 5 minutes or until lightly browned.
- Turn the heat down to low and cook for 10 minutes while occasionally stirring until well browned.
- Next, stir in the jalapeño and saute for medium heat for 3 to 4 minutes. Mix in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
- Turn the heat down to low medium, stir in the paprika, and cook just for 1 minute to make it more aromatic.
- Add in the tomato paste and pince until it becomes a rust-like color, which takes 3 to 4 minutes.
- Pour in the tomato puree and cook for 3 to 4 minutes or until it becomes thick and concentrated.
- Add in the chicken stock and cook for 5 to 7 minutes. Finish with vinegar, salt, and pepper.
- Blend on medium speed, with the center of the cap removed to let the steam escape, until smooth.
- Adjust any seasonings and serve.
Notes
- Control the Heat: I remove the veins and seeds from the jalapeño when I want a milder, more balanced heat. If you love spice, leave some in.
- Blend Safely: I always remove the center cap from the blender to let steam escape, otherwise, things can get messy fast.
- Adjust the Texture: For a smoother salsa, I blend in a little extra stock at a time until it’s just right.
- No High-Powered Blender? No Problem! I pulse the salsa in batches in a food processor or use an immersion blender right in the pot.
- Go Chunky: When I want a heartier texture, I skip the blender and mash everything up with a potato masher, it’s just as delicious.
Salsa Bravas