stove · hot sauce
★ STARRED KITCHENPrep 10 minCook 15 minEmberquay Salsa
Independent adaptation of a publicly published Fernando Del Cerro recipe. Not affiliated with, sponsored by, or endorsed by Fernando Del Cerro.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 4 dientes de ajo
- Tomato — 150 g tomate pera
- Cornstarch — 80 g maicena
- Fino Sherry — 100 ml vino fino
- Hot Pimenton — 5 g pimentón picante
- Cayenne — 1½ cayena
- Water — 1,5 L agua (1500 ml)
- Olive Oil — 150 ml AOVE
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Emberquay Salsa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 5 national awards
- Dockside AwaseNATIONAL AWARD WINNER
- Andalusian GochujangNATIONAL AWARD WINNER
- Pressed Ssäm★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Fernando del Cerro. Spanish / Madrid. Cited awards include: Michelin 1* (Casa José, Aranjuez).
Originally published as Salsa Brava.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Fernando del Cerro / Cervantes × INTERPORC vol.2 PDF (published as “Salsa Brava”). Full citation lives in Provenance.