A delicious blend of fresh seasonal herbs. In Ecuador you would spread it on fried meat, eat it with empanadas de plantano or drizzle it on some green plantain bread. It also tastes great with grilled vegetables for a light summer salad.
This recipe was taught to Marco by his great grandma who loved to add a bit of Licor-Pastaza for extra flavour!
Contains: Celery, Sulphites
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