The spicy tomato sauce typically served with patatas bravas is salsa brava.
Salsa brava is the signature hot sauce of patatas bravas, one of Spain’s best-known tapas. The potatoes are usually cut into irregular chunks, fried until crisp outside and tender inside, then covered with the sauce. In many bars, the dish is finished with allioli or mayonnaise, creating a creamy contrast with the peppery sauce.
Recipes for salsa brava vary by region and restaurant. Common ingredients include olive oil, paprika, chili, garlic, and tomato, while some versions use vinegar or stock for balance. The word brava means fierce or brave, referring to the sauce’s heat. Unlike ketchup, salsa brava is generally more savory, smoky, and complex.
Patatas bravas became associated with Spanish bar culture during the 20th century and are now served throughout the country. Madrid is often cited as an important center of the dish, although both the potatoes and sauce differ from one establishment to another.
Romesco is a Catalan nut-and-pepper sauce, mojo picón is linked especially with the Canary Islands, and aioli is a garlic emulsion—not the canonical spicy sauce itself.