This old Catalan salsa goes superwell with calçots (obviously) but also very nice with meat and fish and can be used as a marinade or simply on the side.
I got this recipe for Salsa de calçots, so if anyone's interested, here goes! You need this:
|Pictures: almonds, hazelnuts, pimiento choricero, oil&vinegar, tomatoes, salt, Marie biscuit|
2 Marie-biscuits (or toasted bread)
1 "pimiento choricero"
100g toasted almonds
30g toasted hazelnuts
0,8 dl. olive oil
You start off with the pimiento choricero,
(I had to Google it)... a kind of long Spanish pepper. And it needs to be dried.
You cut it in two, take out the seeds and put the skin in water for about 6 hours. It will soften and then you can scrape off the pulp to use it in the sauce.
I am thinking that if you don't have any dried peppers at hand, which might be the case many places outside of Spain, you can oven-bake the peppers and then scrape off the pulp when it's tender.
(But please don't tell anyone I said so, I am sure it's not allowed.)
Then you take the tomatoes. You put them on a baking tray, they're headed for the oven to bake. You also take a whole garlic, cut of the bottom of it (so that you can see all the cloves, this will make it easier later when you need to separate them.) Wrap the garlic in aluminum foil and put it in the oven with the tomatoes at 180 degrees C. The tomatoes are done after about 20 minutes and the garlic after an additional 10-20 minutes.
When all this is ready, it’s time to make salsa! The now soft pimientos choriceros are taken out of the water and the pulp is scraped from the skin and the tomatoes are peeled and lightly chopped. Add pimientos and tomatoes to a food processor/blender with the almonds and the hazelnuts. Further, you add 4 (or more, depending on preference) baked garlic cloves and two Marie biscuits (or a slice of toasted bread). Add some salt, a little bit of vinegar and the olive oil. Blend for a couple of minutes and voila, you have delicious salsa de calçots!