Salsa Vizcaina - Basque Style Sauce

Ingredients

• 4 large red bell peppers (800g / 1.75 lbs) 4 large red bell peppers (800g / 1.75 lbs)
• 1 large onion, finely chopped (200g / 7 oz) 1 large onion, finely chopped (200g / 7 oz)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 ripe tomatoes, peeled and chopped (600g / 1.3 lbs) 4 ripe tomatoes, peeled and chopped (600g / 1.3 lbs)
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 9g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the red bell peppers on a baking sheet and roast them for about 30 minutes, turning occasionally, until the skin is charred and blistered.
2. 2.
   Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them cool for 15 minutes. This will make it easier to peel off the skin.
3. 3.
   Once cooled, peel the skin off the peppers, remove the seeds and stems, and roughly chop the flesh.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
5. 5.
   Add the chopped tomatoes, roasted red peppers, sweet paprika, and cayenne pepper to the skillet. Stir well to combine.
6. 6.
   Reduce the heat to low and let the mixture simmer for about 20 minutes, until the flavors meld together.
7. 7.
   Remove the skillet from the heat and let the mixture cool slightly. Then, transfer it to a blender or food processor and blend until smooth.
8. 8.
   Return the sauce to the skillet, add the red wine vinegar, and season with salt to taste. Cook for an additional 5 minutes to allow the flavors to further develop.
9. 9.
   Remove from heat and let the Salsa Vizcaina cool completely before serving. It can be stored in an airtight container in the refrigerator for up to a week.

Treat your ingredients with care...

• Red bell peppers — To easily peel the skin off the roasted red peppers, place them in a bowl and cover with plastic wrap after roasting. This will create steam, making it easier to remove the skin.
• Tomatoes — To peel the tomatoes, make a small "X" incision on the bottom of each tomato. Place them in boiling water for about 30 seconds, then transfer them to an ice bath. The skin will easily peel off.

Tips & Tricks

• For a smokier flavor, you can roast the red peppers over an open flame on a gas stove instead of using the oven.
• Adjust the spiciness by adding more or less cayenne pepper according to your preference.
• This sauce tastes even better the next day as the flavors have time to meld together, so consider making it in advance.
• Use high-quality ripe tomatoes for the best flavor and texture.
• Serve the Salsa Vizcaina at room temperature to allow the flavors to fully develop.

Serving advice

Serve the Salsa Vizcaina as a condiment alongside grilled meats, seafood, or roasted vegetables. It can also be enjoyed as a dip with crusty bread or as a topping for bruschetta.

Presentation advice

Garnish the Salsa Vizcaina with a drizzle of olive oil and a sprinkle of fresh parsley or cilantro for a vibrant and appetizing presentation. Serve it in a small bowl or ramekin alongside the main dish.