Still the original recipe developed in the Espinaler tavern in Northeastern Spain, this vinegar based red pepper sauce is traditionally drizzled over fresh or tinned fish or even over salty potato crisps as an aperitif.
The Espinaler was born in 1896, when Miquel Riera i Prat settled in Vilassar de Mar, Barcelona, and opened the Tavern Espinaler. In 1952, Ventureta Roldós created the formula for Espinaler Sauce, a combination of top quality vinegar, red pepper, black pepper and carefully selected spices.
Storage: Store in a cool dry place. Ingredients: Vinegar, Red Pepper, Spices Allergens: none
