Salsa vizcaina – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Province of biscay Servings: Serves 4-6
Spain Region / Locale: Province of biscay Servings: Serves 4-6Salsa Vizcaína is a classic sauce hailing from the Basque Country in northern Spain. This vibrant red sauce is traditionally used in many regional dishes and is renowned for its rich flavors that enhance a variety of culinary delights, including baked fish and meats. The sauce combines sweet red bell peppers, spicy dried choricero peppers, garlic, onions, and tomatoes, developing a deep and complex flavor profile that is both sweet and savory. Known for its legacy in Basque cuisine, Salsa Vizcaína is a perfect testament to the region’s love for robust yet straightforward culinary practices.
Ingredients
- Red bell peppers – 2 large / 250 g
- Dried choricero peppers – 5 pieces
- Garlic cloves – 3 cloves / 15 g
- Onion – 1 medium / 150 g
- Tomatoes – 2 large / 300 g
- Extra virgin olive oil – 1/4 cup / 60 ml
- Salt – to taste
- Sugar – 1 tsp / 5 g
- Water – 1 cup / 240 ml
Instructions
- Soak the dried choricero peppers in hot water for 30 minutes until they soften.
- Meanwhile, roast the red bell peppers in a 200°C (390°F) oven for 20 minutes, then peel off the skins and remove the seeds.
- Heat olive oil in a pan over medium heat. Add chopped onions and garlic, sauté until the onions are translucent.
- Add the peeled roasted red peppers and chopped tomatoes to the pan. Cook for 10 minutes, stirring occasionally.
- Remove the choricero peppers from the water, remove seeds and add the pulp to the pan.
- Add water, salt, and sugar to the mixture in the pan. Simmer for 15 minutes.
- Blend the mixture into a smooth sauce using an immersion blender. Adjust seasoning with salt and more sugar if necessary.
Substitutions
- Dried choricero peppers -> Dried ñora peppers or sweet paprika
- Red bell peppers -> Piquillo peppers
Enhancements in the Next Evolution
- Roast the garlic along with the bell peppers for added depth of flavor.
- Add a splash of sherry vinegar for a hint of acidity.
- Use homemade vegetable stock instead of water for enhanced flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
