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.
Serving suggestions: traditionally eaten with fish or grilled calçots, it is equally good with pasta, 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 (GLUTEN), MILK, butter (MILK), 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.
