{"title":"Sauces and Condiments","description":"\u003cp\u003e\u003cspan\u003eArtisanal sauces and condiments from selected producers. Creations that transform any dish into something memorable.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"chipotles-dulces","title":"Smoke Molasses","description":"\u003cp class=\"p1\"\u003eThe chile chipotle is the soul of this jar — chīlpōctli in Nahuatl, “smoked chile”, the mature red\u0026nbsp;jalapeño of Veracruz and Puebla after seventy-two slow hours over pecan, oak or mesquite smoke.\u0026nbsp;The transformation is total: a green-grass jalapeño becomes leather-dark, oil-rich, deeply phenolic,\u0026nbsp;carrying the canonical Mexican smoke aromatic that no other chile delivers. Two grades make their\u0026nbsp;way to the kitchen — meco (oak-tan-grey, large, dry, the more intense) and morita (smaller, mulberry-\u0026nbsp;brown, with a fruity-resinous edge). The chipotle is the lead here, not the seasoning. The cane sugar\u0026nbsp;is the slow-cooking medium, softening the dried flesh into a spoonable conserve and converting to\u0026nbsp;dark caramel as it goes; onion lends allium body; bay laurel threads a green-aromatic Mediterranean\u0026nbsp;signal that grounds the Mexican smoke; sea salt structures; citric and ascorbic acid stabilise. The\u0026nbsp;result is dense, dark-mahogany, three-layered — smoke first, then sweet, then heat — with each layer\u0026nbsp;holding the next.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142206792063,"sku":"SAL-1103","price":17.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/melaza-de-humo.jpg?v=1778061287"},{"product_id":"salsa-bbq","title":"American Embers","description":"\u003cp class=\"p1\"\u003eAmerican barbecue sauce is a regional folkloric tradition — Kansas City sweet-and-thick, Memphis\u0026nbsp;vinegar-and-pepper, Texas mustard-and-coffee, Carolina vinegar-and-mustard. American Embers takes\u0026nbsp;the Kansas City scaffold and reads it through the Spanish-Mexican axis. The base is concentrated\u0026nbsp;tomato and onion, sweetened with cane sugar and miel, sharpened with vinegar and ascorbic acid,\u0026nbsp;seasoned with garlic, ground cumin, sweet pimentón, salt and bay laurel. Chipotle brings the cold-\u0026nbsp;smoke bass and a controlled chilli heat. The sauce lives between the American canon and the\u0026nbsp;Spanish-Mexican kitchen: smoky from two directions — oak-smoked paprika and oak-smoked Chile\u0026nbsp;— sweet from miel and cane, balanced by tomato acidity and bay laurel green.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142214427007,"sku":"SAL-1104","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/brasa-amaericana.png?v=1778058654"},{"product_id":"seda-de-invierno","title":"Winter silk","description":"\u003cp class=\"p1\"\u003eCauliflower and almond is one of the great Spanish vegetable axes — Brassica oleracea meets Prunus\u0026nbsp;dulcis in a register that reads as ivory silk. Steam-cooked cauliflower and roasted almonds are\u0026nbsp;emulsified with extra virgin olive oil and sea salt into a velvety cream that retains the brassicate\u0026nbsp;nutty-mineral undertone of well-cooked cauliflower while gathering the brown-butter, praline-\u0026nbsp;warm body that toasted almond delivers. The cream is silken, opaque ivory, no graininess if properly\u0026nbsp;worked. Winter Silk names both the texture and the season — cauliflower’s natural moment is cold-\u0026nbsp;weather, and the cream reads as the gentlest warm dish for a winter afternoon. As a sauce it dresses\u0026nbsp;white fish, lamb shoulder, scallops; as a base it builds soup; as a spread it crowns toast and replaces\u0026nbsp;hummus on a tapas plate. The almonds are typically Marcona — the round, sweet, oil-rich Spanish\u0026nbsp;variety from Andalucía and Valencia.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456616505727,"sku":null,"price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/seda-de-invierno.png?v=1777884908"},{"product_id":"el-pasto-blanco","title":"The White Shepherd","description":"\u003cp class=\"p1\"\u003eEspárragos blancos de Navarra — the white asparagus of Tudela and Calahorra — is grown earthed-up so the spears never see sunlight, retaining ivory flesh and a vegetal-mineral, sweet-bitter register\u0026nbsp;that distinguishes them from green asparagus. The White Shepherd combines white asparagus tips\u0026nbsp;with queso de untar (fresh cream cheese), sea salt and lemon juice. The cream cheese smooths and\u0026nbsp;amplifies; the lemon keeps the asparagus’s sweet-bitter edge clean and bright; the salt opens up\u0026nbsp;the mineral character. The result reads as the contemporary high-end Navarran tapa: pale-cream\u0026nbsp;coloured with green flecks, lush in texture, vegetal-fresh in aroma, and finished with the asparagus’s\u0026nbsp;signature gentle bitterness — the sign of provenance, never disguised.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456634659199,"sku":"DP-1901","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/el-pastor-blanco.png?v=1777885241"},{"product_id":"olivas-de-mar","title":"Ocean Olives","description":"\u003cp class=\"p1\"\u003eA creamy reading of the Provençal pasta de aceitunas, built strictly from three components: cream\u0026nbsp;cheese, black olives stuffed with anchovy, and lemon. The cream cheese is the emulsifying medium and\u0026nbsp;textural softener, pulling the salt-and-umami load of the olive-and-anchovy filling into a generous,\u0026nbsp;spreadable paste. The classical Provençal tapenade is intense and oily; this version is rounder, lighter-\u0026nbsp;bodied, more contemporary in form — a Mediterranean terrine of olive umami and anchovy salt held\u0026nbsp;in a fresh-cream cheese matrix and sharpened with lemon. The anchovy is the structural element —without it the spread loses its sea-bass note and flattens.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57456645570943,"sku":"DP-1909","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/olivas-de-mar3.png?v=1777886598"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/collections\/50f9ff81-d6cd-442c-aa3f-3ffa81c4ba07.png?v=1777907492","url":"https:\/\/www.zalesrego.com\/en\/collections\/salsas-y-condimentos.oembed","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}