Vinegar with Tomato Pulp, Pepper and Espelette Pepper

A vinegar seasoned with the flavors of the sun to enhance raw vegetables, salads, fish...

To deglaze veal chops, rack of lamb or pan-fried garlic cutlets...

25 cl

  • Alcohol vinegar 45%, double tomato concentrate 20%, red pepper puree 18.8%, sugar, Espelette pepper puree 1.5% (crushed Espelette pepper 89%, vinegar, salt), stabilizer : gum arabic (SULPHITES), preservative: potassium DISULPHITE.
  • Energy: 419kJ / 99kcal; Fat: <0.5g, of which fatty acids: 0.1g; Carbohydrates: 18g, of which sugars: 17g; Protein: 1.2g; Salt: 0.03g
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natural ingredients


Hérault (France)

#let's savor together