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Aug 17, 2011 02:57 PM

Salsa Brava recipe?

Hi, after making a roast chicken 2 days ago I am suddenly inspired to make croquettes. I am thinking about doing a Spanish flair since I have a few nice heirloom tomatoes and some hot peppers. Anyone have a "from scratch" recipe for Salsa Brava ( not add tomato frite paste...). While we are talking croquetas (sp?) Do you think that it is okay to sub some chicken stock (I just roasted a bird) for some of the milk? here is a link to the recipe that I am using.
(basic bechemel
) I in the past have done old fashioned Turkey/ham croquettes from the old Joy OC cookbook that used a Veloute if I remember correctly.

thanks for any advice!

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  1. As far as salsa brava recipes try this
    Yes you can substitute your chicken jus for some or all of the milk in the B├ęchamel base for your Croquettas

    5 Replies
    1. re: chefj

      Wow! I of course Googled BEFORE I posted here.The recipes called for things like paste of salsa frite or cans of sauce and varied wildly {many were Mexican?}. I was looking for someone who had actually made it from scratch and had some input. Thanks anyhow. My croquettas came out great and my attempts at salsa brava using one of the googled recipes turned into a weird but tasty gazpacho! and I made a parsley oil instead. Maybe someone will post a recipe for future use.

      1. re: debmykar

        Maybe you need to supply more context. What Salsa Brava are you trying to copy? What I was thinking of is a mildly spicy tomato sauce that is served with potatoes as a tapas. That sauce may well vary from tapas bar to tapas bar.

        As for making your own from scratch, just peel and chop your tomatoes and cook to the desired consistency. Often Spanish cooks just grate the tomatoes, leaving the skin behind.

        Some recipes recipes are more of a cold sauce, with vinegar or even mayo, others more of a cooked down tomato sauce. It's your choice of peppers, whether a few dried flakes, a sprinkle of cayenne, or a full blown Mexican treatment.

        1. re: paulj

          I was thinking the Spanish variety (as in Spanish flair) to accompany the croquettas (which are spanish croquettes is there a Mexican equivalent?) . I was thinking the bravas was what the bravas in papas brava was for? The recipes I looked at varied a lot but the ingredients in the spanish ones that listed jars of tomatoes which I then searched for said things like "charred tomatoes" or" fire roasted". Many recipes included vinegar and all had some chile and paprika component. Last night I threw some tomatoes on the BBQ to blister then put them in a pan with some softened onion, garlic, paprika, cayenne, vinegar and a touch of sugar threw some s&p more spice ate... cooked and kept cooking it was still too loose so I made a fatal mistake and cut up some bread cubes and threw in and got some weird panzanella type thing but it was tasty! I chillled it and we ate it in little cups. Man the croquettas were good though !

          1. re: debmykar

            Bread thickening in Spanish sauces, cold and hot, is common.

            Yes, the 'brava' or spicy part of papas bravas is the sauce.

        2. re: debmykar

          "Wow! I of course Googled BEFORE I posted here."
          You would be surprised how many post are made with no effort from the poster to do any of their own research.
          No need to shout.

      2. So you would rather cook your nice heirloom tomatoes down to a paste than to eat them fresh and raw? :)

        2 Replies
        1. re: paulj

          @ Paul -I get a ton! and why not use good ingredients? (concentrating good ingredients = great ingredients?).

          1. re: debmykar

            Tomato season is great for that reason- your cooked tomato dishes will never be that good the rest of the year, either.