Foodie Fridays: Pimenton Sauce

So I had a taste of this sauce when I was visiting a friend down in Texas, and just had to get the recipe! This is a tomato based smokey pepper sauce – think tomato sauce on steroids. It has a strong smokey taste from the paprika with a subtle hint of cumin. This can be made in 30 minutes and goes great as a sauce for everything. Traditionally this is used in potatoes bravas, a traditional Spanish tapas dish, but realistically, this sauce is very versatile. I tweaked the recipe a bit to make the sauce thicker and with ingredients that I had in my pantry. Ingredients:

  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 1 tbsp hot paprika
  • 1 tbsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 olive oil (I used a bit less than 1/4 cup)
  • 28 oz can of unsalted crushed tomatoes ( I drained about 1/4 of the liquid  to make a thicker sauce)
  • 1 tbsp sherry vinegar (I used red wine vinegar)
  • salt and pepper


  1. In a large pot, heat up olive oil. Add onions and cook on medium heat until the onions are soft and almost clear (about 5-10 mins). Mix all the dry spices together while onions are cooking, except salt and pepper.
  2. Add the garlic and cook for 1-2 minutes, then add the dry spice mix to the pot. Stir constantly and cook until the spices start to stick to the bottom of the pot (browning, not burning).
  3. Add the vinegar to deglaze the bottom of the pot, making sure to mix the onion mixture with the vinegar. Add the can of tomatoes, turn heat up to medium and allow to simmer for 5-10 minutes, stirring occasionally.
  4. In batches, blend sauce in blender until smooth. A hand blend blender works too. Once the sauce is smooth, it is ready to use!


Let me know what you guys think in the comments!


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