Conceived as a Mediterranean salsa verde, it's just as at home on quesadillas or Mexican tacos as on falafels, durums or pizzas.
Jonagold apples from the Brussels area, organic fennel, green jalapeño marinated in organic cider vinegar and Sri Lankan black pepper. No added sugar.
A little saltier and tangier than usual, it has its place on the podium of our most versatile sauces.
USE
On table :
- On pizza or dürüm.
- With tabbouleh or falafel.
- With tacos or on nachos.
- With grilled meats or grilled halloumi at the bbq.
In the kitchen:
- In a baba ganoush (eggplant purée).
- In quesadillas or burritos.
- To spice up gazpacho.
- In a Lebanese salad.
- To give zucchini pasta a kick.
In a cocktail:
- Spicy margarita.
- Cuban sour.
- Freestyle with mescal or tequila.
INGREDIENTS
Apple** - Jalapeño pepper - Green bell pepper - Cider vinegar* - Green fennel* - Salt - Black pepper*
* Organic ** Belgian
100ml