Salsa Brava Recipe

• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely diced yellow onion (about 1/2 a medium onion)
• 1 tablespoon freshly minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) jar piquillo or roasted red peppers, drained and roughly chopped
• 2 tablespoon Sherry vinegar
• 1 1/2 teaspoons Spanish smoked paprika
• 1 1/2 teaspoons hot paprika
• Kosher salt, to taste

1. Heat oil in a medium saucepan over medium heat until shimmering. Add onion and saute until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Stir in tomatoes, peppers, vinegar, smoked paprika, and hot paprika. Cook until warmed through, about 2 minutes. Remove from heat.
3. Using a immersion blender, or transferring to regular blender, puree sauce until smooth. Transfer to a bowl and let sit for at least 30 minutes prior to use. Store in an airtight container in refrigerator for up to 5 days.

extravirgin olive oil, yellow onion, garlic, tomatoes, piquillo, sherry vinegar, spanish smoked paprika, paprika, kosher salt

Taken from www.seriouseats.com/recipes/2013/05/salsa-brava-recipe.html (may not work)