Salvitxada is a traditional sauce from Catalonia, where it is served with grilled spring onions.
The secret to its flavour lies in long roasting: peppers, tomatoes and garlic caramelize in the oven, developing a deep, almost smoky sweetness.
The vegetables are then blended with almonds to a creamy consistency. The almonds add a delicate, nutty note and texture to the sauce, while red wine vinegar provides a fresh acidity. Those who like it can add a little heat with chillies.
The dip goes well with many grilled vegetables, but above all – as in Spain – with grilled spring onions known as calçots. If those are not to hand, grilled leek makes a fine substitute. Hearty meat dishes, such as grilled lamb chops, also pair well with the dip.
The wine recommendation to accompany Salvitxada comes, naturally, from Spain: a sparkling Cava pairs perfectly with the acidity of the dip. Those who prefer red wine should reach for a fruity Garnacha.
Ingredients for 6 servings:
- 2 red peppers
- 2 tomatoes
- 8 garlic cloves (medium-sized)
- 2 red chilli peppers (optional)
- 100g whole almonds (blanched)
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- salt and pepper
- 3 bunches of spring onions
- 3 leeks
Method:
- Halve the peppers and tomatoes. Remove the stalks from both and the seeds from the peppers. Wrap the unpeeled garlic cloves airtight – for example in aluminium foil or in a small sealable ovenproof dish.
- Preheat the oven to 180°C fan. Place the peppers and tomatoes cut-side down in a baking dish. Add the wrapped garlic cloves.
- Roast the vegetables for approximately 1 hour, until the skin of the peppers is blackened in places.
- Remove the baking dish from the oven and cover briefly with a damp, clean kitchen towel – this helps loosen the skin – then peel the skin from the peppers. Press the garlic out of its skin. Wash the chillies and remove the seeds and stalks.
- Blend the peppers, tomatoes, garlic, almonds, chilli (optional), vinegar and olive oil in a food processor until smooth.
- Season to taste with salt and pepper.
- Wash and dry the spring onions or leeks and rub all over with a little olive oil. Sear briefly on the grill over high heat, then cook over indirect heat for approximately 5-7 minutes, depending on preference, until the spring onions or leek are tender-crisp or soft. — dpa
