I was reading an email article from Tasting Table about Salvitxada and it sounded scrumptious.  So I set off on an internet search for other recipes.  Catalan Salbitxada sauce is eaten with “calcots”, a special kind of green onion from Cataluna. Char-grilled green onions with Salbitxada sauce make both a good “tapa” and side dish for spring and summer. Tasty and easy to make, try this sauce with all types of grilled vegetables, not just onions. Traditionally made with a mortar and pestle, a food processor makes this sauce a snap.

Here is the recipe I came up with for us and what’s left – it was scrumptious!

SALVITXADA ala Tamy     Makes 2 1/2 cups
4 tablespoons blanched almonds, toasted and ground to a fine coarse
4 fresh mild hot peppers, (membranes and seeds removed) finely chopped
8 cloves garlic, finely minced
4 ripe tomatoes, peeled and diced
2 tablespoons chopped parsley
2 tablespoons blood orange vinegar*
3/4 cup canola oil**
salt and pepper to taste

  • Heat oven to 350 degrees. 
  • 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.
  • Finely chop the peppers, removing the seeds and membranes. 
  • Peel and finely mince 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 canola oil until sauce becomes thick. 
  • Add salt and pepper to taste.
  • Serve with grilled “calcots” (green onions) and/or chips and other grilled vegetables.

*Most recipes call for red wine vinegar, but I changed it for flavor alone.
**Most recipes called for olive oil, but I am not an olive lover – I even hate the smell so I changed it up for us.