‘Salsa Espinaler’
Spicy
Fresh, dried, toasted and bloomed: spiced flavours abound!
‘Salsa Espinaler’
- Spicy
Fresh, dried, toasted and bloomed: spiced flavours abound!
Catalonia, Spain
El Espinaler was born in 1896, dedicated to products of the highest quality prepared and packaged at their optimal moment. Their hot sauce, is world-famous since the 1950s, composed of a secret blend of vinegar, peppers, and spices that was first developed by Ventureta Roldos, the wife and partner of previous owner, Joan Tapa. . .
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Catalonia, Spain
El Espinaler was born in 1896, dedicated to products of the highest quality prepared and packaged at their optimal moment. Their hot sauce, is world-famous since the 1950s, composed of a secret blend of vinegar, peppers, and spices that was first developed by Ventureta Roldos, the wife and partner of previous owner, Joan Tapas. She blended the highest quality local ingredients to create conserva alchemy and saucy history! Vibrantly tasty, Salsa Espinaler is an exquisitely balanced blend of savoury strength and angular acid, made specifically to be enjoyed with Spanish conservas. Dowse, drench and slosh liberally on cans of tuna, clams, sardines, and mackerel, or drizzle into a dressing or marinade blended from the umami-boasting oil leftover from your spent tins – waste not want not!
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Catalonia, Spain
El Espinaler was born in 1896, dedicated to products of the highest quality prepared and pac. . .
Read More
Catalonia, Spain
El Espinaler was born in 1896, dedicated to products of the highest quality prepared and packaged at their optimal moment. Their hot sauce, is world-famous since the 1950s, composed of a secret blend of vinegar, peppers, and spices that was first developed by Ventureta Roldos, the wife and partner of previous owner, Joan Tapas. She blended the highest quality local ingredients to create conserva alchemy and saucy history! Vibrantly tasty, Salsa Espinaler is an exquisitely balanced blend of savoury strength and angular acid, made specifically to be enjoyed with Spanish conservas. Dowse, drench and slosh liberally on cans of tuna, clams, sardines, and mackerel, or drizzle into a dressing or marinade blended from the umami-boasting oil leftover from your spent tins – waste not want not!
Read Less
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