Salmorra
 
 
José’s tips: This sauce can be kept in the refrigerator, covered, for up to two weeks or frozen for up to 3 months. Be sure to drizzle the top of the sauce with some olive oil before you cover it to prevent it from drying out.
Author:
Recipe type: Seasoning/Sauce
Cuisine: Spanish
Ingredients
  • 1 tablespoonSpanish extra-virgin olive oil . .
  • 12 whole garlic cloves, peeled . .
  • 3 ñora chili peppers (or any other dried sweet chile pepper), seeded
  • 1 pound canned plum tomatoes, drained . .
  • 1 teaspoon sugar .
  • ⅛ teaspoon sweet pimentón (Spanish smoked paprika)
Instructions
  1. For the Salmorra: Heat the oil in a medium pot over medium heat. Add garlic and sauté until soft, about 2 minutes. Add the chili peppers and toast, stirring, for about 3 minutes, then add the tomatoes and sugar. Cook for 15 minutes or until the tomato liquid evaporates. Stir in the pimentón. Transfer the mixture to a blender and purée. Pour into a bowl, and season to taste with salt. Makes 2 cups.
Recipe by Tout va bien! (tm) at https://christymajors.com/wine-pairing-weekend-paella-albarino/