Cultural Background: A nut-and-pepper sauce from Tarragona in Catalonia, romesco originated with local fishermen who used it to accompany their catch, built on dried ñora peppers, almonds, hazelnuts, tomato and stale bread, and now closely associated with the spring calçot (grilled onion) festivals. Tips: • Ñora peppers give romesco its distinct mild sweetness — ancho […]
Cultural Background: A red chile-based sauce from the Canary Islands, mojo rojo is built on dried red peppers, garlic, cumin and paprika, and is the classic accompaniment to papas arrugadas (wrinkled salted potatoes), a Canarian staple. Tips: • A mortar and pestle gives the traditional rustic texture; a food processor is a faster substitute. • […]
Cultural Background: The green counterpart to mojo rojo, this Canarian sauce is built on fresh coriander or parsley, garlic and green pepper, and is traditionally paired with fish, seafood and papas arrugadas alongside its red cousin. Tips: • Coriander gives the classic Canarian flavour, though parsley is a common milder alternative. • Don't over-process — […]
Cultural Background: A garlic and olive oil emulsion from Catalonia and Valencia, traditional alioli contains no egg, relying instead on slow pounding of garlic and oil into a stable emulsion, though a modern egg-based version is now common outside Spain. Tips: • Traditional egg-free alioli requires patience and a very slow drizzle — rushing causes […]
Cultural Background: A Basque and northern Spanish parsley-garlic sauce built with white wine and olive oil, salsa verde española is traditionally simmered with hake or clams (merluza en salsa verde), where the sauce thickens naturally from the fish's gelatin and a touch of flour. Tips: • Shaking the pan gently (rather than stirring) while the […]
Cultural Background: A slow-cooked base of onion, garlic, tomato and pepper, Spanish sofrito underpins countless regional dishes from paella to stews, its name derived from 'sofreír' (to lightly fry), and its long, patient cooking is considered essential to Spanish home cooking. Tips: • Low, slow cooking is essential — sofrito should never be rushed, as […]
Cultural Background: A fiery chile sauce brought to Portugal through its African colonial trade routes, particularly from Mozambique and Angola, piri-piri (from the Swahili word for 'pepper pepper') is built on small hot African bird's eye chiles and is the signature marinade for Portuguese grilled chicken (frango piri-piri). Tips: • Handle fresh chiles with gloves […]
Cultural Background: A Portuguese green sauce built on coriander or parsley, olive oil and vinegar, molho verde is a simple table condiment served alongside grilled fish and meats, especially common in the Alentejo and Algarve regions where fresh coriander is widely used in savoury cooking. Tips: • Use very fresh herbs for the brightest colour […]