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When preparing Valencian rice dishes and fideuàs, many details must be taken into account, and traditional recipes must be followed to the letter. One of the highlights is the touch that gives the salmorreta, a recipe of sofrito made from peppers, tomato, olive oil and garlic. Something simple, but that will differentiate any dish you make. If you still don’t know how to prepare it, take note of the step by step.
Salmorreta recipe
Ingredients:
- 6 black peppers
- 500 g of crushed tomato
- 6 cloves of garlic
- 50 ml extra virgin olive oil
- Fresh parsley
Preparation:
- First, hydrate the ñoras in warm water to soften them for 30 minutes to 1 hour. Then dry them well and open them in half with a knife to remove the stem and seeds.
- You can use natural crushed tomato, or prepare it yourself.
- Slice the garlic cloves and sauté in a pan with hot oil until golden brown without burning.
- Then, lower the heat and add the ñora pepper flesh and stir well for 30-45 seconds.
- Then add the tomato, parsley and salt, stirring and simmering for 30 minutes. Add salt and pepper to taste and a pinch of sugar to soften the acidity.
- After this time, transfer the mixture to a blender and blend until you get a homogeneous sauce with consistency.