Best Nandos Sauce
Amazing, best nandos sauce, tastes just like the restaurant unlike the other sauces.
my new favourite
not extremely hot so you can still taste it, my new favourite
Product Description
- Peri-Peri Vusa
- In Zulu, Vusa means excitement and fire.
- Recipe and ideas:
- nandos.co.uk/sauces
- Share with love.
- This sauce packs an eternity of both. A combination of African Bird's Eye Chilli, lemon and garlic, in an age old recipe that will blow your socks off. Get our liveliest, fieriest sauce since time began.
- Intense flavour and heat
- African spirit
- Intense heat - hot
- No looking back
- Gluten free
- No artificial preservatives, flavours or colours
- Vegetarian
- Kosher - KLBD
- Pack size: 125G
Information
Ingredients
Water, Sunflower Seed Oil, Garlic Puree (11%), African Bird's Eye Chilli (8%), Red Chilli, Cider Vinegar (Sulphite), Lemon Juice (Sulphite), Bell Pepper Puree (Grilled Bell Pepper, Water, Brandy Vinegar, Salt, Modified Maize Starch), Thickeners (Xanthan Gum), Locust Bean Gum
Allergy Information
- Contains Sulphites For allergens see ingredients in bold
Storage
Once opened, keep refrigerated use within 3 months.Best Before: See Date Printed on Neck.
Produce of
Born in South Africa. Made in the Netherlands
Preparation and Usage
- Shake well before use. The bottle too.
Number of uses
Servings per bottle: 6. Serving size: 20 g
Additives
- Free From Artificial Colours
- Free From Artificial Flavours
- Free From Artificial Preservatives
Importer address
- All About Food,
- The Tree House,
- Skelmersdale,
- WN8 9TG.
Return to
- All About Food,
- The Tree House,
- Skelmersdale,
- WN8 9TG.
- grocery@nandos.co.uk
Net Contents
125g
Nutrition
| Typical Values | Average Quantity per 100 g | Average Quantity per Serving |
|---|---|---|
| Energy | 725 kJ / | 145 kJ / |
| - | 176 kcal | 35 kcal |
| Fat | 15.4 g | 3.1 g |
| of which saturates | 1.5 g | 0.3 g |
| Carbohydrate | 5.0 g | 1.0 g |
| of which sugars | 1.6 g | 0.3 g |
| Protein | 2.0 g | 0.4 g |
| Salt | 2.4 g | 0.5 g |
Using Product Information
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