Pericana Crunchy Salsa, Spanish Flavor Bomb
Ever heard of Crunchy Salsa? it’s a Spanish flavor bomb known as Pericana chili salsa from Alicante Spain. And it’s one of the craziest condiments I’ve learned about in Spain. It is a super easy, very regional Spanish side dish that packs a tasty wallop of umami to use on fish and vegetables!
Ingredients
Instructions
Cut off the tops of the dried chilies and slice them open.
Remove all the seeds from the chilies.
Heat a deep fryer to a temperature of 200-205 degrees Celsius.
Deep fry the chilies until they become puffy and golden brown.
Remove the chilies from the oil and drain them on paper towels.
Slice the ripest best-tasting tomatoes you can find into thin slices. I’m lucky to be using the early season, Raf tomato, so popular in Spain.
Crunch up the deep-fried chilies into small pieces.
Mix the crushed chilies with flaked dried salt cod that has been marinating in olive oil.
Add any remaining olive oil from the salt cod marinade to the mixture.
Place the sliced tomatoes on a platter.
Sprinkle the pericana and salt cod mixture over the tomatoes.
No additional salt or olive oil is needed, as the salt cod and olive oil provide enough flavor.
Serve the pericana and tomato tapas as a starter or appetizer.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
