Pepper or scarlet sauce

Very easy to prepare and perfect for fans of the unique taste of this American vegetable – brought over to European dining tables upon the discovery of the Americas.

  • Time: 20'
  • Difficulty: chef

Ingredients for 4 people:

3 large juicy red peppers or 4 medium peppers, 2 cloves of fresh red garlic, a sprig of parsley, 3 tablespoons of extra virgin olive oil, a pinch of salt, pepper

Back to recipes
salsa scarlatta

Parboil the peppers in salted water with red wine vinegar (100 ml red wine vinegar to each litre of water), drain, remove the seeds and grind the peppers in a mixer until you obtain a thick and creamy sauce. Heat the oil and garlic for one minute. Add the pepper pulp and cook on a low heat for a few minutes to soften the mixture. Add the chopped parsley, season with salt and pepper, and continue to cook for a further 5/6 minutes.

Top tips:
Top tip for a spicier version: for a spicier sauce, add a small spicy pepper to the chopped garlic. This way you can add a spicy twist to the sweetness of the sauce. Serve the sauce freshly-made and still slightly warm, adding a small amount of sauce to your favourite Pata snack. We suggest enjoying this scarlet pepper sauce with our delicious Pata paprika-flavoured crisps. These two intense flavours combined will be very hard to resist! If you make the spicy version of the pepper sauce, we suggest enjoying it with Pata Salted Tortilla Chips. A Mexican touch to transport the taste of this sauce right back to the Americas where the pepper was born.

Drink with:
Alcoholic drinks: whether serving the sweet or spicy version, we recommend matching this sauce up with an ice cold Mexican lager, a “cerveza”, drunk straight from the bottle to keep as many of the bubbles intact as possible.

Non-alcoholic drinks: try matching our Tortilla chips and the sauce with an ice tea with a slice of lime.

Try with:

patatine paprika tortilla salted