On the jar: Indigopass Salsa Brava
blend · sauce
★ STARRED KITCHENPrep 10 minSalsa Brava
Independent adaptation of a publicly published Miguel Carretero recipe. Not affiliated with, sponsored by, or endorsed by Miguel Carretero.
Salsa Brava from a starred kitchen.
Ratio
Ratio by volume: Olive Oil 66 ml, Beef Stock 360 ml, Olive Oil 17 ml, Sherry Vinegar 39 ml
Olive Oil 66 mlBeef Stock 360 mlOlive Oil 17 mlSherry Vinegar 39 ml
Ingredients
- Garlic — 15 g ajo pelado (1/10 of 150 g)
- Olive Oil — 60 g AOVE (1/10 of 600 g)
- Onion — 540 g cebolla (1/10 of 5.4 kg)
- Jamon Bone — ~1 hueso jamón (1/10 of 9)
- Chorizo — ~0.4 chorizo asturiano (1/10 of 4)
- Dried Chile — 3 cayenas (1/10 of 30)
- Beef Stock — 360 ml caldo cocido (1/10 of 3.6 L)
- Pimenton — 7.2 g pimentón dulce (1/10 of 72 g)
- Hot Pimenton — 2.4 g pimentón picante (1/10 of 18–30 g mid)
- Olive Oil — 15 g AOVE refrito (1/10 of 150 g)
- Salt — 6 g sal (1/10 of 60 g)
- Sherry Vinegar — 39 g vinagre Jerez (1/10 of 390 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Miguel Carretero works in Spanish / Madrid at Santerra; credentials include Michelin 1* (Santerra, Madrid).
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.
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 Miguel Carretero / Directo al Paladar (Santerra / Madrid Fusión scale) (published as “Salsa Brava”). Full citation lives in Provenance.