Zaragallada | Slow-cooked salsa with onion, peppers and garlic

Pair it with octopus, sardines, mackerel and tuna.

A slow-cooked, family-recipe sauce made from the best, locally sourced Galician ingredients. This sauce is a delicious blend of carefully chosen olive oil, onion, red and green pepper, garlic and parsley, and pairs well with Galician speciality octopus, cod, scallops and mussels. Mari Luz, the chef at Esencia Atlántica, oversees the production, ensuring each sauce is made according to tradition using the slow-cooking techniques that her mother taught her, and her mother’s mother taught her. Esencia Atlántica’s sauces are preservative and colourant-free and champion the authentic flavours of the locally-sourced ingredients. The sauces are an off-shoot of of A de Loló , the restaurant that the company has run for many years in the shoreside town of Muxia, on the Costa da Morte, Galicia’s wild and rocky stretch of coastline above the Rías Baixas.