The recipe for lovers of intense flavors.
Take a frying pan and wilt with 100cl of evo oil, the leek, garlic, and chili pepper, deglaze with vinegar, then add all the remaining ingredients, letting everything cook until the sauce reaches a full-bodied consistency.
Strain through a strainer and serve this very pungent sauce due to the “aroma of cilantro and the persistence of horseradish also with grilled fish such as mackerel, salmon, mormoras, or fresh langoustine.
