Sauce that originated from Valls, Tarragona, Catalonia. The fishermen in this area created this sauce to be eaten with fish. Chef Lippe’s version is modified so it can be used with grilled food as a whole, including meat and vegetables. Chef uses roasted red bell peppers, pecans, extra virgin organic olive oil and white balsamic vinegar. and uses techniques particular to making Salvitxada, a cousin sauce used in Catalunya for dipping calçots, grilled spring onions.