Salvitxada
Sauces and Marinades • European
Description
Salvitxada is a Catalan nut sauce.
Ingredients
- Chopped almonds 22 pieces
- Hazelnut 22 pieces
- Tomatoes 4 pieces
- Garlic 1 head
- Stale Bread 0 oz
- Olive Oil to taste
- Dried Chili Pepper 2 pieces
- Vinegar essence to taste
- Salt to taste
Step-by-Step Guide
Step 1
Soak the pepper in boiling water for 15–20 minutes. Then open it, remove the seeds, and scrape the flesh from the inner surface of the skin with a teaspoon — that's what you need. Instead of ñora peppers, you can use the type of pepper used for coloring chorizo sausage. However, neither of these can be found in Russia, so buy dried bell pepper. As a last resort, use ground paprika.
Step 2
Toast the almonds and hazelnuts in a dry skillet.
Step 3
Once the nuts have cooled, crush them in a mortar along with the bread.
Step 4
Add the flesh of the peppers, salt, and a tablespoon of vinegar to the nut and bread mixture. Or more — it's all about your taste.
Step 5
While you were doing these procedures, your tomatoes and head of garlic have roasted in the oven at 410°F. Squeeze the flesh of the garlic into the mortar.
Step 6
Mix the nut and bread mixture with the garlic and tomatoes into a homogeneous paste. While continuing to work with the pestle, drizzle in the olive oil. The amount of oil should be just enough for the salvitxada to have a consistency similar to semolina or baby food. If necessary, add more salt and vinegar. If you don't want to bother with the mortar, you can chop all the ingredients directly in a blender.
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