Espinaler- Sauce in Bottle
It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler company, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish. This sauce is the same recipe that is now a family secret. This is a great addition to any canned fish or seafood you combined with it. If you want something with a little heat try the same sauce that is hot.
Origin: Barcelona, Spain
Ingredients: Vinegar, red peppers, spices