Salbitxada or Catalan Sauce (Salsa de Calçots)

Name: Salbitxada or Catalan Sauce (Salsa de Calçots)
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1/4 cup almonds, blanched; 4 fresh bitxo peppers, or other mildly hot peppers; 8 cloves garlic; 4 ripe tomatoes; 2 tablespoons chopped fresh parsley; 2 tablespoons red wine vinegar; 1 cup olive oil; Salt, to taste; Freshly ground black pepper, to taste

A versatile Catalan salbitxada sauce traditionally served with calcots, this recipe also enhances grilled meats and vegetables.

⭐ 4.6 (11 reviews) Prep: 15 minCook: 7 minTotal: 22 minYields: 6 servings

Category Tags:

Sauce

Cuisine Tags:

Spanish

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Instructions

Preheat oven to 350 F. Toast almonds for 5-7 minutes, then coarsely grind them in a food processor or with a mortar and pestle.
Peel and dice the tomatoes.
Coarsely chop seeded peppers and peeled garlic. Mash the ground almonds, chopped peppers, and garlic into a paste using a food processor or mortar and pestle.
Stir in the diced tomatoes, parsley, and vinegar.
Gradually drizzle in olive oil while pulsing until the sauce thickens. Season with salt and pepper to taste.

Nutritional Info (per serving)

Calories: 383 kcal

Carbohydrate: 8 g

Cholesterol: 0 mg

Fiber: 2 g

Protein: 3 g

Saturated Fat: 5 g

Sodium: 134 mg

Sugar: 3 g

Fat: 39 g

Unsaturated Fat: 0 g