Nandos Hot Peri Peri Sauce 125G

£ 2.00
£1.60/100g
  • Suitable for vegetarians

Product Description

  • Peri-Peri Sauce Hot
  • Recipes and ideas: nandos.co.uk/sauces
  • If you're after a bite to heat, you've come to the right sauce. Bursting with Peri-Peri (African Bird's Eye Chilli), a kick of garlic and lemon, this is how hardcore Peri-Peri fans get caught in the heat of the moment.
  • Chilli rating - hot
  • No looking back
  • Gluten-free
  • Shared with love
  • No artificial colours, preservatives or flavours
  • Suitable for vegetarians
  • Halal - National Independent Halaal Trust
  • Kosher - KLBD
  • Pack size: 125g

Information

Ingredients

Water, Distilled Vinegar, Lemon Puree (6%), Onion Puree (6%), Salt, Spices (Cayenne Pepper, African Bird's Eye Chilli, Paprika), Green Chilli, Sunflower Seed Oil, Garlic Puree, Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Antioxidant (Ascorbic Acid), Rosemary Extract

Allergy Information

  • Free From: Gluten

Storage

Once opened, keep refrigerated and use within 3 months., Best Before: See Date Printed on Neck.

Country of Origin

Netherlands

Origin Free Text

Born in South Africa. Made in the Netherlands

Preparation and Usage

  • Shake before use
  • This sauce was made for pouring, dipping, cooking and adoring - you'll crave it on every plate. Try it with chicken, want it on everything.

Number of uses

6 Servings per bottle: 6; Serving size: 20g

Additives

  • Free From Artificial Colours
  • Free From Artificial Flavours
  • Free From Artificial Preservatives

Importer address

  • All About Food,
  • The Tree House,
  • Skelmersdale,
  • WN89TG.

Return to

  • All About Food,
  • The Tree House,
  • Skelmersdale,
  • WN89TG.
  • grocery@nandos.co.uk

Net Contents

125 Grams

Nutrition

Typical ValuesTypical Values Average Quantity per 100gAverage Quantity per Serving
Energy 178 kJ /36 kJ /
-43 kcal9 kcal
Fat 2.8g0.6g
of which saturates 0.3g0.1g
Carbohydrate 2.4g0.5g
of which sugars 2.2g0.4g
Protein 0.9g0.2g
Salt 5.9g1.2g

Using Product Information

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