Salmorreta sauce Salsa salmorreta


This sauce is made from onion, tomato and olive oil amongst other ingredients and is from Alicante. It is essential for accompanying rice dishes made in the Mediterranean, like 'arroz a banda' a typical paella-like dish and also to accompany grilled fish.


  • 1 medium ripe tomato

  • 3 cloves of garlic

  • 100 g. of onion

  • 4 sprigs of parsley

  • 1 soup spoon of vinegar

  • 1 small cup of olive oil

  • A little bit of chilli

  • A pinch of pepper

  • Salt



Roast the tomato on a grill. Peel it and remove the seeds.

Peel and finely chop the onion and the garlic cloves. Then crush a little chilli, the parsley, the garlic, in a mortar and then add the chopped onion and lastly the tomato. Add the olive oil in a very fine trickle , stirring constantly.

Finally, add a teaspoon of vinegar and a pinch of freshly ground pepper. Add the salt last of all. If the sauce is too thick, you can thin it out a bit with some fish stock.

Salmorreta sauce with olive oil

Salmorreta sauce contains virgin olive oil, tomato, onion and garlic as essential ingredients.


Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.



If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00