Based on a sauce from the Canary Islands of Spain, this sauce features green capsicums and chillies grilled on coals and flavoured with the native lemon myrtle leaf powder.
Pantry tip: A best friend of fish tacos! But also loves chicken and oysters. Add to smashed avocado for an instant guacamole. Try it on your eggs Heuvo Rancheros-style, or as a tangy salad dressing.
The Pantry loves Church Farm Sauces 'cos they contain no sugars + weird 'what even is that' stuff! Developed by founder Amanda Callan who has a background in herbal medicine + naturopathy.
Ingredients: Vinegar, Green Capsicums, Water, Onions, Green Chillies, Garlic, Murray River Salt, Coconut Sugar, Spices.