A Catalan speciality, this is made using a combination of hazelnuts, almonds, sweet nora peppers and tomatoes. A rich, nutty sauce with a real depth of flavour.

Description

Brindisa says:

Traditionally eaten with fish or grilled calçots, it is equally good with steamed vegetables, asparagus or roast chicken, xatonada salad (salt cod and frisee salad) or with grilled escalivada.

Ingredients

Ground tomatoes (tomatoes, salt, citric acid), Brindisa extra virgin olive oil, bread [wheat flour, milk, butter, salt, yeast, calcium carbonate, flour treatment agent: ascorbic acid], concentrated tomato (tomatoes, citric acid), almonds (4.5%) (almonds, sunflower oil, salt), hazelnuts, nora pepper paste (4.5%), white wine vinegar, garlic, sea salt, cayenne pepper.