Super spicy and tangy, this salsa brava is made with the freshest ingredients and most importantly, it’s EASY! It’s commonly served over fried potatoes (YUM), but I must say it goes well on just about anything! It’s the perfect mix between a hot sauce and a salsa texture. If you’ve never made a homemade salsa, give this one a try! It’s so fresh and flavorful. You’ll have a hard time going back to store bought!
There are a million ways to make salsa brava so there really are no rules. Some of them warm and thicker with a flour and broth roux, some completely smooth, some chunkier. The options are really endless and completely up to you. As long as it’s a bright orange or red salsa that has a good kick, you’re heading in the right direction!
For my recipe I chose to use fresh roma tomatoes, habanero peppers, serrano peppers, and paprika! If you can really handle your heat, try smoked paprika for an even spicier, smokier salsa.
roasting your peppers
An important step in your salsa brava making is roasting your peppers, tomatoes, garlic and onion until the skin of your peppers and tomatoes have blistered. It really helps bring out extra flavor and gives the salsa brava a good depth. I really don’t recommend skipping it!
Once your vegetables have been roasted, usually about 20-30 minutes, add them to a good food processor or a blender. I like to leave a bit of texture in my salsa brava but feel free to blend it completely smooth if you prefer.
I really recommend starting by adding in half of the amount of habaneros you think you’ll use, just in case they’re extra spicy! You can always add more, but you can’t take them out once they’re blended.
The great thing about this salsa brava being more fresh than a salsa with a flour roux, is it will store longer in the refrigerator and can even be frozen!
Enjoy this over fried potatoes like they do in Spain, or any other dish you think needs a good kick! I personally am a self-proclaimed hot sauce addict so I say put it on anything. Really, I do not judge. I do however highly recommend trying it on my Crispy Tacos de Papa or even on my Chickpea Egg Breakfast Sandwiches and Sweet Potato and Kale Chickpea Frittata.
If you try this, please leave me a comment and let me know how you enjoyed it and how many habanero peppers you ended up using 🙂
Easy Salsa Brava
- 5 serrano peppers deseeded
- 3-6 habanero peppers deseeded (**I only used 3, but use up to 6 depending on your spice preference)
- 6 roma tomatoes
- 2 garlic heads
- 1 onion
- 2 limes juiced
- 3 teaspoons paprika or smoked paprika for an even spicier version
- 2 teaspoons pink Himalayan salt
- 1 tablespoon oil for roasting
- Preheat the oven to 400 degrees, Fahrenheit.
- Using gloves, deseed the habanero and serrano peppers.
- Chop the onion in half and chop the tops off of the garlic heads so the garlic cloves are exposed.
- Add the serrano peppers, habanero peppers, garlic, onion, and tomatoes to a baking sheet. Drizzle 1 tablespoon of oil over the garlic heads and onion.
- Roast the vegetables for 20-30 minutes or until the peppers and tomatoes have blistered.
- Add all ingredients to a food processor or blender. **I recommend adding in half of the habanero first and tasting to check the spice level. Continuing adding more if you prefer more spice!
- Process or blend to desired texture. Store in the refrigerator for up to 1 month or freeze!
- Wear gloves when touching peppers! The spice can cause skin irritation if you do not!
- Adjust the amount of peppers based on your spice preference!
- After roasting the garlic heads whole, you should be able to gently squeeze it and the cloves should pop out very easily!
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.