Salsa Calçots

Name: Salsa Calçots
Total time: 1800 s
Yield: 6 persons
Cuisine: British
Ingredients: 6 ripe tomatoes; 1 garlic bulb; 1 slice of wholemeal bread; 100 ml olive oil; 20 almonds or hazelnuts; 1 tbsp of salt; 1 tbsp of rosemary; 1 small dry cayenne pepper; 1 tsp black pepper; 1 tbsp ñora pure (optional)

chef.joana @chefjoana

A sauce originally from Catalonia, from Valls town in the Tarragona province. The sauce is to eat the calçots, a variety of spring onions, which is characterized by a length of 15 to 25 cm and a diameter of 5 cm.

Is a medium consistency sauce based on ñoras (small, round red pepper, which is left to dry in the sun) and bitxo (hot pepper called in Catalan).

It is one of the typical dishes of Catalan gastronomy, widely consumed at the end of winter with romesco or salvitxada sauce, completing with a second course made up of typical meats and sausages.

Is a medium consistency sauce based on ñoras (small, round red pepper, which is left to dry in the sun) and bitxo (hot pepper called in Catalan).

It is one of the typical dishes of Catalan gastronomy, widely consumed at the end of winter with romesco or salvitxada sauce, completing with a second course made up of typical meats and sausages.

chef.joana @chefjoana

Is a medium consistency sauce based on ñoras (small, round red pepper, which is left to dry in the sun) and bitxo (hot pepper called in Catalan).

It is one of the typical dishes of Catalan gastronomy, widely consumed at the end of winter with romesco or salvitxada sauce, completing with a second course made up of typical meats and sausages.

Is a medium consistency sauce based on ñoras (small, round red pepper, which is left to dry in the sun) and bitxo (hot pepper called in Catalan).

It is one of the typical dishes of Catalan gastronomy, widely consumed at the end of winter with romesco or salvitxada sauce, completing with a second course made up of typical meats and sausages.

Saved

Ingredients

30 min

6 persons

6ripe tomatoes
1garlic bulb
1slice of wholemeal bread
100 mlolive oil
20almonds or hazelnuts
1tbsp of salt
1tbsp of rosemary
1small dry cayenne pepper
1tsp black pepper
1tbsp ñora pure (optional)

Saved

Steps

30 min

1

Preheat the oven to 200ºC. Make a cross on the bottom of the tomatoes. Roast the whole garlic and the tomatoes for approximately 20 minutes. Peel off the tomatoes and the garlic.
2

Blend all the ingredients and add more oil little by little to emulsify the sauce. It has to have a texture that allows an ingredient to be spread on it.
3

Season with salt and freshly ground black pepper and taste to adjust the seasoning. If you prefer the sauce spicier, add more garlic or a little dry cayenne pepper "bitxo". You can add toasted bread to thicken the sauce more.
4

Let cold the sauce on the fridge for 1h.
5

To cook the calçots. Preferably roasted over the flame. When the outer layers are black and they are soft inside, are ready to eat. They are eaten by peeling the outer layers and dipping the calçot in the sauce.