calm

Gourmet Hot Sauce, made with Sherry Wines and Vinegars A careful fermentation of "bird's eye" pepper with a small proportion of orange peel ensures that the lactic ferments bring out the essence of a spicy sauce but full of nuances. Salt from the Bay of Cadiz, vinegars and Oloroso from Jerez combine the flavor of our land with the pungent pepper, enhancing the flavor of each dish. Liquid sauce. Spicy but without excesses, it goes well with appetizers, salads, ceviches, stews, mild meats and fish, and various tartares.