From an authentic family recipe, the chili peppers harvested in September are chopped into small pieces and marinated in salt, sugar, and vinegar overnight. They are then drained and preserved in olive oil.
They are suitable for seasoning first courses, croutons, soups and meats.

Energy: 1778 kJ / 425 Kcal.
Fat: 34 g of which saturated fatty acids 5.1 g.
Carbohydrates: 28 g of which Sugars 12 g.
Protein: 2.1 g.
Salt: 7.8 gr.

What is it: Material.
Glass vase: Gl70.
Metal cap: C/Fe 91.