When we lived in Catalonia, we always had a bottle of Salsa Espinaler in the apartment. We mainly poured it over crisps, but it was just as good with tortilla, fried fish and tins of seafood.
We’ve missed it, so we decided to make our own and share it with you.
Our version uses apple cider and sherry vinegars, olive oil, garlic, smoked paprika, habaneros and chile de árbol. It’s savoury, vinegary and has a proper bit of heat. As far as we know, there’s nothing else like it being made in the UK.
Open a bag of crisps, pour in a generous splash, hold the bag closed and give it a shake.
We’ve also put together a bundle with Sarriegui olive-oil crisps, handcrafted in San Sebastián.
INGREDIENTS:
Red Habaneros, Chile de árbol, Apple cider vinegar, Sherry vinegar, Red Onion, Garlic, Olive oil, Smoked paprika, Sea salt
The only ingredients are high quality potatoes, extra virgin olive oil and salt (also contains sunflower oil).
£14.95
