There’s a certain controversy about how the sauce for Patatas Bravas should be. On one side, we’ve got the Madrid purists who put no tomato in their sauce; on the other side, the ones who make their sauce with tomato. I like both ways but I think that a Salsa Brava with tomato is tastier, and that’s the way we are making our sauce for our Mexican Patatas Bravas. You can make it as spicy or mild as you want it. Just add some more Chipotle chillies, chilli powder or cayenne powder if you want to blow your taste buds up. I’m making mine in a medium level to let Salsa Macha to give the kick we need in a good tapa of Patatas Bravas.
Our Mexican Salsa Brava it is a good spicy tomato sauce. If you have got anything left, you can use it in your pizza and pasta dishes, or as a base for soups and stews. Just do not let it get rotten in the back of your fridge or I will hunt you!
- 1 can of plum tomatoes, blended
- 2 tbsp of Chipotle paste or 1 whole Chipotle in Adobo
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 + 1/2 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp vegetable bouillon
- 1/2 tbsp Brown sugar
- 3 tbsp Olive oil
- Salt & black pepper, to taste
- Fry the onion and the garlic until nicely soft and golden brown.
- Blend the tomatoes with the chipotle chilli and add them to the frying pan.
- Add the spices, the sugar and the bouillon and cook on medium heat until it thickens. Add some salt and black pepper to taste. Set aside once it has the consistency that turns you on.
- Keep in an airtight container for a maximum of 4 days.