PANTRYFLEX

simmer · tomato sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Bangkok Brava

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

José Andrés's Bangkok Brava, from the published recipe.

Ratio

Ratio by volume: Tomato 360 ml, Olive Oil 30 ml, Sherry Vinegar 5 ml
Tomato 360 mlOlive Oil 30 mlSherry Vinegar 5 ml

Ingredients

  • Tomato — 4 large ripe → ~1 1/2 cups puree (360 ml)
  • Olive Oil — 2 Tbsp (30 ml)
  • Sugar — 1 tsp (4 g)
  • Bay Leaf — 1
  • Pimenton — Spanish sweet paprika (typical 1 tsp) (2.5 g)
  • Cayenne — pinch (0.3 g)
  • Sherry Vinegar — 1 tsp (5 ml)
  • Salt — to taste

Method

  1. Pour to the lines in order (bottom → top): Tomato, Olive Oil, Sherry Vinegar.
  2. Add: Sugar, Bay Leaf, Pimenton, Cayenne, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Originally published as Brava Sauce.

Adapted from a recipe published by José Andrés in José Andrés patatas bravas accompaniment.

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

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 José Andrés patatas bravas accompaniment (published as “Brava Sauce”). Full citation lives in Provenance.

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