Salsa Rosa: A Creamy Spanish Cocktail Sauce

Written by
Lisa & Tony Sierra
Lisa & Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about our editorial process
Lisa & Tony Sierra
Published on 08/17/19 by Lisa & Tony Sierra
Lisa & Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats's Editorial Process

Updated 08/17/19

Salsa rosa
Carole Tuff/Getty Images
  • Total: 7 mins
  • Prep: 7 mins
  • Cook: 0 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
312 Calories
31g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 312
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 24%
Cholesterol 17mg 6%
Sodium 481mg 21%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 2%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pink sauce, known in Spanish as salsa rosa, is very good served with cold langoustines or any shellfish as a first course. This sauce is creamy and just slightly sweet, but with a bit of a bite from the Tabasco sauce. It's like a Spanish version of cocktail sauce, but creamier.

 

Ingredients

Steps to Make It

  1. Add all ingredients to a mixing bowl and mix with a fork or wire whisk until smooth and creamy.

  2. Add additional Tabasco sauce and salt to taste.

  3. Serve in a bowl.

Related Articles