This pink Spanish seafood cocktail sauce, salsa rosa, is creamy, sweet, and tangy. It’s also commonly used as a salad dressing for seafood salads or those with fruit in them.
Those of you who follow my blog may have noticed that I have been a bit absent lately. Not only was I concentrating on changing my diet, and finishing fixing up the house, but I was also expecting a family visit from Eric’s grandpa.
A good part of my break was spent just playing with Grandpa and Auntie Diane, but we also went on a road trip to the province of Seville for my cousin’s wedding.
You see, while I am an American expat living here, I do have roots here in Spain.
My dad was from Granada and moved to the US before I was born, so I grew up in Michigan, but still have family here. Unfortunately, other than an aunt of mine who lives only about an hour away, the rest of my family is far enough away that I don’t get to see them that often. Weddings are a great excuse to get everybody together, and even my aunt and cousin from Venezuela came to visit.
Apart from all of that, I have also started a sort of freelance writing position, contributing to a great website called DIYready.
As you know, I love to do everything I can myself, and think it’s a great website to work on. I’ll be linking to some of my work there, so you can see what I’ve been making. For now, it’s mostly food, but I wouldn’t mind making other fun DIY stuff for them either. Seeing as I can share it with you here, too, though, it doesn’t really matter. I will continue to cook and bake and make things to share here on my own blog, of course!
Today, I’m going to show you how to make a simple, salsa rosa, or “pink sauce.”
Here in Spain, the salsa rosa is the classic, go-to sauce for seafood cocktails, or salads with seafood and/or fruit in them. A shrimp cocktail in Spain tends to be quite different from its North American counterpart. Shrimp or seafood cocktails are usually served over shredded lettuce with shrimp or crabmeat, diced fruit, and bathed in a sweet and tangy salsa rosa.
Of course, salads in Spain almost always have tuna fish in them, and that tuna fish is often served accompanied by the salsa rosa, so the salsa rosa ends up being quite common.
So, how does one going about making this favorite pink sauce?
The quick and easy way is to mix mayonnaise and ketchup, possibly adding in a bit of orange juice and/or brandy.
This is one of those cases, though, that making your own is definitely worth it. It doesn’t take very long at all, and the results are so much better!
- 1 egg
- 1/2 orange Juiced
- mild flavored oil sunflower oil is usually used here, but an expeller pressed coconut oil would make a lovely salsa rosa.)
- 1 pinch salt
- 1 dash brandy optional
- ketchup To taste
Add the egg, the salt, a dash of the orange juice, and a dash of oil to your handheld blender container of choice.
As you start blending the mixture, slowly stream in more oil.
As you blend it, adding in more oil, the emulsion will become thicker and thicker.
When you have reached the consistency of a thick mayonnaise, stop adding in oil.
Now, add in the rest of the orange juice, some ketchup, and the dash of brandy, if you are using it.
Blend it all together and give it a taste. Usually salsa rosa is a light to medium pink color, but you can make it to suit your own taste by adding more or less ketchup to the mix.
The addition of the liquids will thin out the sauce somewhat. For the classic seafood cocktail in which the lettuce is mixed with the sauce, a thinner consistency is preferred. If you want a thicker sauce, don't add in as much liquid at the end. More oil before the addition of the other liquids, also helps thicken the sauce.
To make a Spanish-style seafood cocktail, dice fruits such as pineapple or peaches, peel some shrimp and serve, along with the fruit, atop shredded lettuce. The salsa rosa can either be drizzled on top or mixed in with the lettuce.
In the summer, it’s a great appetizer or light meal.
I hope you enjoy it as much as I do!
This post is also available in Español.