Sarsa is a favorite Filipino condiment is a medley of tangy, sweet and savory flavors that goes famously with pork dishes like lechon (roast pig) and Lechon Kawali (fried pork belly) but also enhances a variety of roasted or fried foods. The sauce’s tang comes from vinegar, the sweet from brown sugar and the all-important savory notes from garlic and liver, typically pork liver paste or canned liverwurst. Many versions of sarsa use breadcrumbs for thickening, but here the ingredients are cooked down and then blended for smoothness, no binder needed.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 servings (about 2 1/4 cups) |
Ingredients
- 2 tablespoons neutral oil, such as avocado or canola
- 1 small yellow onion, chopped
- 4 garlic cloves, chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup cane vinegar or distilled white vinegar
- 1/4 cup light brown sugar
- 1 cup chicken broth
- 1 dried bay leaf
- One 4.25-ounce can liverwurst spread or pâté
Instructions
- Heat a medium saucepan over medium heat and add the oil. Add the onions and garlic, season with salt, and cook, stirring, until the onion is softened and translucent, about 4 minutes.
- Add the vinegar and sugar and bring to a boil. Cook until the liquid is reduced by half, about 3 minutes. Add the broth and bay leaf and bring to a boil.
- Whisk in the liverwurst spread. Reduce the heat to low and simmer, uncovered, for about 8 minutes. Remove and discard the bay leaf. Transfer the sauce to a blender and blend until smooth. Season with about 1/2 teaspoon salt and 1/2 teaspoon black pepper. Serve immediately or refrigerate in an airtight container for up to 4 days. If refrigerated, bring it to room temperature or reheat it before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 87 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 180 mg |