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Dash this over any tinned fish and you'll go wild! Or, use it in salads, on top of avocado toast, and anything else your heart desires. Delicious!
If Espinaler sauce was created as the perfect complement to shellfish preserves, crisps and olives, today consumers of Espinaler confess that they use it for many other things: on salads, on baked cod, on fried eggs, in gazpacho, on potato omelette, with ‘calamares’ in batter, anchovies and even in red vermouth!
The Espinaler family started their long line of businesses in the late 1880s, with a small bar in Barcelona, serving wine and snacks. Eventually the Civil War in Spain caught up to them, and after it had passed, they were forced to reinvent themselves. In the 1950s, they introduced Espinaler Sauce to the market, a special blend of top quality vinegar, red pepper, black pepper and carefully selected spices, which with the years has made Espinaler Sauce known everywhere.
The Espinaler Sauce with Habanero Chile is its version suitable only for the most launched, with a balanced combination that incorporates Habanero Chile into its traditional secret formulation of spices.