“L’aigua-sal” or “salmorra” is a millenary elaboration, from the time of the moors, when there was no way to preserve food. In every house there used to be a jar of “salmorra” (brine) from the harvest of seasonal vegetables.
In the Marina Alta it is a tradition in any self-respecting lunch, that this is accompanied by a plate of salmorra varied. The most traditional are the brines of pencas, green peppers, onions and “Raimet de Pastor“, the latter lately introduced in haute cuisine.
A trick
Clean the “raimet de Pastor” and give it a boil to remove the strong bitter taste. Take it out and put it in cold water, in the proportion of 1 liter of water per 100 gr of salt. Put it back on the fire and when it starts to boil add a splash of vinegar. Turn off and let it cool. Put it in glass jars, add a few sprigs of pebrella and some lemon tree leaves and seal it in a bain-marie.
