- Yield : 2 dipping bowls
- Servings : 4 people
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
Salbitxada sauce or a dip is a classic Spanish dip that can be had with roasted or grilled vegetables or simply on freshly toasted bread in a Tapas spread.
- 4 medium sized tomatoes
- 8 cloves of garlic unpeeled
- 50 gms blanched almonds
- 1/2 tsp crushed dried chilli flakes
- 1 tbsp red wine vinegar
- 50 ml olive oil
Heat the oven to 200° C. Roast the tomatoes for 20 minutes, the garlic cloves for 30 minutes until soft and the almonds for 6-8 minutes until golden brown.
Leave to cool, then skin the tomatoes and squeeze the soft garlic flesh from the skins. Put the roasted almonds into a food processor and coarsely grind. Add the tomatoes, garlic and chilli flakes and grind into a thick paste. Add the vinegar then with the motor still running, gradually add the olive oil as if making mayonnaise.
The sauce should now be thick but liquid enough for dipping and coating any roasted vegetables. Season to taste with salt.
Rick Stein’s Spain
1. The recipeis very similar to the one for Romesco sauce.