This sauce is typical of Catalonia, exactly from the Tarragona area. Like all sauces, there is many variants that depends on the tastes of each person. It can be used to enjoy with meat, fish, vegetables like “calçots” (a variety of onion, typical from Catalonia). The “salvitxada”, is the official sauce for the “calçotadas” (gastronomic feast of Catalonia), and it is slightly different because it has more tomatoes and less “ñora” (a type of pepper).
- 1 garlic bulb
- 1 garlic clove
- ¾ cup almonds (roasted and peeled)
- ⅓ cup hazelnuts (toasted)
- 4 o 5 tomatoes
- 2 “ñoras” (pepper from Spain) or you can use 2 habanero pepper
- slice of bread
- olive oil
- salt, pepper and rosemary
- First, soak the “ñoras” in warm water while you prepare the other ingredients. Then roast tomatoes and garlic bulb in the oven. When they are ready and lukewarm, peel the tomatoes and garlic bulb and place them in a bowl.
- Season with salt, pepper and rosemary, and add slowly olive oil while you triturate all. To triturate you can use a mortar or a food processor.
- Toast the slice of bread (bread crumbs preferably) and dress with a little of vinegar. Then crumble the slice of bread and put it in the bowl with tomatoes. Then add the garlic clove and “ñoras”. Triturate again.
- Now is time to add almonds and hazelnuts and triturate again. At this point you can choose a smooth sauce or leave pieces of nuts.
- Romesco sauce is ready to enjoy!