Based on 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. For those who like things hot this 'muy picante' or extra hot version is the one for you.
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, which with the years has made Espinaler Sauce known everywhere.
Storage: Store in a cool dry place. Ingredients: Vinegar, Red Pepper, Spices Allergens: none
