Bravas Sauce

• 3 kg peeled yellow onions
• 6, #10 cans / 12 kg canned peeled tomato
• 8g dried guindilla peppers
• 250g whole peeled garlic
• 1.3kg Blended olive oil
• 85g salt
• 45g ground black pepper
• 135g sugar

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• In a large stock pot on medium heat, add oil and sweat onions, garlic, and guindilla peppers for 15 minutes
• Add tomato and simmer for 1.5 hours
• Season with salt, sugar, and black pepper.
• Remove from heat and pulse with the hand blender to a thick puree,
• Taste and re-season if needed.

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