YUMMY SALSA DE CALCOTS TO MAKE AT HOME
Wintertime is time for calçotadas and calcots sauce. Locals wait patiently the rest of the year until they are back to the markets and restaurants. Eating them is fun, and I always try to find a place where my clients can try them during our fullday tours of Barcelona during this time of the year.
But calçots would be dull if it wasn’t for the calcot sauce they are served with. Similar to Romesco, this yummy Catalan salsa is a must in any home and calçot party during the winter, as it also goes great with most grilled vegetables.
Sounds yummy, isn’t it? Well I’ve got big news for you: Today my mom has accepted to share with us her recipe for “salsa de calcots”. Enjoy!
Here is the recipe for calcot sauce, my mom’s way:
- 1 garlic bulb
- 3 red tomatoes
- 1 slice of bread
- A handful of roasted almonds and hazelnuts
- 2 garlic cloves, peeled
- Olive oil, vinegar and salt, as much as you like.
- Some sweet red pepper powder.
- 1 sweet red pepper (a local one called “nyora“, not the salad kind: smaller, roundish and a bit spicy). It is sold dry and you’ll have to put it in water to soften it. It’s easy to find in Barcelona markets but it might be hard to find abroad: just use the closest alternative you can find.
Wrap the garlic bulb and the tomatoes in aluminum foil and roast in the oven. I suggest you put them inside a Pyrex plate or clay casserole, so their juices don’t get all over your oven.
In the meantime, fry the slice of bread until it goldens. It will give your calcots sauce a richer texture.
Peel the roasted garlic gloves and blend them with the rest of the ingredients in the food processor until the paste is smooth.
Pour in a clay casserole or ceramic saucer and serve as a dip. Your salsa de calcots is also great as a side sauce for potatoes, or poured over some delicious grilled asparagus or a winter salad.
AND BONUS! These are our last recommendations for a successful calçot dip!
Accessories for a calçot party
Have you ever tried (or made) calcots sauce?
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