PANTRYFLEX

blend · hot sauce

★★★ KITCHENPrep 10 min

Fennelbridge Salsa

Independent adaptation of a publicly published Joan Roca recipe. Not affiliated with, sponsored by, or endorsed by Joan Roca.

Heat and acid for eggs, tacos, and bowls.

Ratio

Ratio by volume: Garlic 10 ml, Salt 3 ml, Milk 50 ml, Pimenton 5 ml, Tomato Paste 15 ml, Lemon Juice 10 ml, Sunflower Oil 87 ml, Olive Oil 44 ml
Garlic 10 mlSalt 3 mlMilk 50 mlPimenton 5 mlTomato Paste 15 mlLemon Juice 10 ml

Ingredients

  • Garlic — 2 cucharaditas ajo picado (10 ml)
  • Salt — ½ cucharadita sal (2.5 ml)
  • Milk — 50 g leche o clara de huevo
  • Pimenton — 1 cucharadita pimentón de La Vera (5 ml)
  • Tomato Paste — 1 cucharada concentrado de tomate o sofrito (15 ml)
  • Lemon Juice — 2 cucharaditas zumo de limón (10 ml)
  • Sunflower Oil — 80 g aceite de girasol
  • Olive Oil — 40 g AOVE
  • Lemon Zest — ralladura ½ limón (1 g)
  • Pepper — pimienta negra (0.3 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Fennelbridge Salsa wants a blender — 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

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Head chef of the three-Michelin-star El Celler de Can Roca in Girona, run with his two brothers; twice named best restaurant in the world.

Originally published as Salsa Brava.

Adapted from a Joan Roca recipe (Joan Roca / Nutriguía (Cocinar el Mediterráneo)).

More from this kitchen

FAQ

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 Joan Roca / Nutriguía (Cocinar el Mediterráneo) (published as “Salsa Brava”). Full citation lives in Provenance.

Companion jar