This sauce, with a touch of spice, is perfect for roasts and meat stews.
The mild heat comes from the jalapeño pepper, a variety of hot pepper native to the city of Jalapa, and is perfect for adding just the right amount of spice to all kinds of dishes.
Tomato paste, water, olive oil, onion, defatted cocoa powder, balsamic wine vinegar (wine vinegar, concentrated grape must, colour (E-150d)), sugar, jalapeño chilli, cream (cream, skimmed milk), starch and stabiliser (xanthan gum).
Discover all the recipes you can make with our Olivera d'Atenea sauces
