Food and Drink

Salvitxada recipe: How to make Catalonia's smoky sauce

The secret to its flavour lies in long roasting: peppers, tomatoes and garlic caramelise in the oven

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Salvitxada recipe: How to make Catalonia's smoky sauce — (DPA)

DPA

31/07/2026 a las 10:12h.

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 caramelise 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.

Recipe

Ingredients for six servings

2 red peppers
2 tomatoes
8 garlic cloves (medium-sized)
2 red chilli peppers (optional)
100 g 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.