Prep Time: 15 minutes
Total Time: 15 minutes
- 4 Tbsp blanched almonds
- 4 fresh bitxo peppers (or other mildly hot pepper)
- 8 cloves garlic
- 4 ripe tomatoes
- 2 Tbsp chopped parsley
- 2 Tbsp red wine vinegar
- 1 cup olive oil
- salt and pepper to taste
This salbitxada sauce recipe makes 2 1/2 cups or 4-6 servings.
Heat oven to 350F. Place almonds in hot oven to toast for 5-7 minutes. Place in a food processor or mortar and pestle and coarsely grind.
Peel and dice tomatoes and set aside.
Coarsely chop the peppers, removing the seeds and membranes. Peel and chop the garlic. Mash ground almonds, peppers and garlic into a paste using a mortar and pestle or food processor.
Mix in tomatoes, parsley and vinegar.
Pulsing the food processor, drizzle in the olive oil until sauce becomes thick. Add salt and pepper to taste.
Serve with grilled “calcots” (green onions) or any other grilled vegetable. During summer months, consider serving this fresh sauce with grilled steaks.