Asturian-style Spicy Tomato Sauce

Ingredients

In this adaptation, we take the traditional Thai Nam phrik phao and infuse it with the flavors of Asturian cuisine. While the original dish uses Thai ingredients and spices, we substitute them with Asturian peppers and spices to create a unique fusion of flavors. The result is a sauce that retains the spiciness and depth of the original, but with a distinct Asturian twist. We alse have the original recipe for Nam phrik phao, so you can check it out.

• 6 Asturian dried peppers (such as pimentón de la Vera) 6 Asturian dried peppers (such as pimentón de la Vera)
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Place the dried peppers on a baking sheet and roast them for 5-7 minutes until fragrant. Remove from the oven and let them cool.
2. 2.
   Once cooled, remove the stems and seeds from the roasted peppers and finely chop them.
3. 3.
   Heat the olive oil in a pan over medium heat. Add the minced garlic and chopped onion, and sauté until golden brown.
4. 4.
   Add the diced tomatoes to the pan and cook until they start to soften.
5. 5.
   Stir in the chopped roasted peppers, smoked paprika, cayenne pepper, ground cumin, salt, and sugar. Mix well to combine all the ingredients.
6. 6.
   Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
7. 7.
   Remove the pan from the heat and let the sauce cool slightly.
8. 8.
   Transfer the sauce to a blender or food processor and blend until smooth.
9. 9.
   Taste and adjust the seasoning if needed.
10. 10.
    Pour the sauce into a sterilized jar and let it cool completely before storing in the refrigerator.

Treat your ingredients with care...

• Asturian dried peppers — Make sure to remove the stems and seeds before using them in the sauce to control the level of spiciness. Adjust the amount of peppers according to your heat preference.

Tips & Tricks

• For a milder version, reduce the amount of dried peppers or remove the seeds before using them.
• Store the sauce in sterilized jars to extend its shelf life.
• Use this sauce as a base for stews, soups, or as a condiment for grilled meats and vegetables.
• Experiment with different Asturian dried peppers to vary the flavor and heat level.
• Add a splash of vinegar or lemon juice for a tangy twist.

Serving advice

Serve Asturian-style Spicy Tomato Sauce as a condiment alongside grilled meats, roasted vegetables, or as a dipping sauce for bread. It can also be used as a flavorful topping for pasta, rice, or sandwiches.

Presentation advice

Transfer the sauce to a small serving bowl and garnish with a sprinkle of smoked paprika or a drizzle of olive oil. Serve with a side of crusty bread or vegetable sticks for dipping.