• 15 min
• serving

Ingredients

100 ml Andorinha Extra Virgin Olive Oil
2 garlic cloves
2 bay leaves
200 g onions
100 g peeled yellow capsicums
500 g whole crushed tomatoes
100 g tomato ketchup
250 g aioli
Black pepper
350 g Asterix potatoes
Sprouts to garnish

METHOD

Salsa Brava
Heat the oil and brown the garlic without letting it burn, with the bay leaves.
When the garlic is golden brown, add the onion and let it fry until almost translucent.
Add salt.
Add the capsicum and repeat.
Stir occasionally to prevent the ingredients from burning.
Add the crushed tomatoes, mix and cook for 20 minutes over medium heat.
Turn off the heat, remove the bay leaves and mix the sauce in a blender until homogeneous.
Pass it through a sieve.
Add ketchup and mayonnaise (or aioli) and mix until they integrate with the sauce.
Add some pepper for a spicy touch.
Pay attention to the different Tabasco bottles, as they have different levels of spiciness.
Choose your favorite one.
In the video recipe, we use the Original Tabasco bottle.
Potatoes
Wash the potatoes well and cut them into 2-cm cubes.
Fill a pot with water, add salt, fresh herbs and boil the potatoes until soft consistency yet firm.
They cannot fall apart.
Fry the potatoes and use sheets of paper towels to wipe away the excess fat.
Pour the Salsa Brava over potatoes and finish with sprouts to garnish.