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Red Pepper Tomato Sauce (Salsa Riojana)

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45 min
Prep: 5 min | Cook: 40 min | Servings: 4


  • 1 red bell pepper, cut into chunks
  • 500 g tomato, peeled and chopped (it can be tinned)
  • ¼ cup brown sugar (adjust to taste)
  • 2 tablespoon olive oil
  • salt and pepper to taste


  1. Heat a skillet. Pour in the olive oil and fry the bell pepper, until tender; adding some salt for the pepper to seat. Remove the bell pepper and set aside.
  2. In the same skillet and oil fry the tomato, crushing it.
  3. Bring to a boil and then low the heat. Let simmer for 25 min, stirring occasionally.
  4. Stir in the sugar. Season with salt and pepper.
  5. Add the fried bell pepper (that you’ve set aside) and let simmer with the tomato sauce for 2 minutes.