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Salsa Habanero ahumada / smoked from La Meridana 150ml

Unit price€27,00 / l
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The smoked habanero sauce is made according to a traditional recipe with onions, garlic and spices. Enjoy the smoked flavor, made in a traditional way by expert hands. The manufacturer promises 100% natural ingredients and no artificial preservatives. Discover a recipe suggestion below.

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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.


- Water
- Habanero chillies
- Sea salt
- Citric acid (E-330)
- vinegar
- garlic
- Onions
- Xanthan gum (E-415)
- Spices

Nutritional values

Nutritional values per 100ml
- Energy 0 kcal
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 0 g
thereof sugar 0 g
- Protein 0 g
- Salt 1.9 g


Contains no allergens subject to mandatory labeling


and "La Meridana" smoked chili sauce.

Ideal to enjoy in convivial company with your friends!

Preparation time: 1 hour 30 minutes
Difficulty: Medium
Quantity: about 3 servings

- 1 whole cooked octopus approx. 800 gr. (look out beforehand if you can buy this in your area or order it online)
- 50 ml soy sauce
- 30 ml olive oil
- 2 crushed garlic cloves
- 50 ml lemon juice
- smoked salt to taste
- Pepper to taste
- 1 tablespoon vegetable or chicken broth
- 1 teaspoon of paprika
- 50 ml smoked chili sauce from La Meridana

- 1 beet
- 1 carrot
- 1 zucchini
- 1 sour orange
- salt and pepper to taste
- 1 dash of olive oil

1. rinse the octopus under running water and check that it does not have a tooth; if it does, be sure to remove it. (The tooth is like a black star that the octopus has just behind its mouth; the mouth is the hole where all the tentacles meet).

2. Mix all the ingredients in a bowl and marinate the octopus for 1 hour before putting it on the grill. Let it rest in the refrigerator for an hour.

3. peel the beet and carrots and cook them for 20 minutes or until you can pierce them with a knife.

4. once and octopus marinating time is over, heat the grill while the vegetables are cooking. Grill the octopus over high heat for 10 minutes on each side.

5. Place the pre-cooked vegetables and sliced raw squash on the grill as well.

Throughout the grilling process, brush the octopus with the same broth you used to marinate it.

7. once the vegetables are smoked, place them on a large plate, slice them and drizzle with olive oil, the juice of the sour orange, salt and pepper to taste.

8. place the whole smoked octopus on top and enjoy!


Store in a dry place.

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