Each house in the Camp de Tarragona has its own recipe for calçots sauce … some add more almonds, others more hazelnuts … others less vinegar … it’s basically a salt to everyone’s taste. The most important thing about this sauce, like any recipe you want to succeed in, is the quality of the ingredients.
Preparation of calçots sauce recipe
Roast the garlic, head of garlic and tomatoes on a griddle. On high heat.
Soak the nyoras, in an open drawer, without the seeds. Take out the meat with the help of a teaspoon.
Peel a squash, grate it and chop the almonds, hazelnuts, roasted and peeled garlic and tomatoes.
We add the vinegar to the mortar and then we add the oil with a sieve until it reaches a consistency.
We often do this at home with an electric mixer.