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Salsa Habanero GREEN from LA MERIDANA 150ml

Unit price€23,93 / l
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For the original green sauce, La Meridana combines the best habanero chili peppers with fresh green tomatoes and seasons them with fine herbs. This creates an extraordinary explosion of flavor and spice in every bite. The manufacturer promises 100% natural ingredients, no artificial preservatives. You can 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
- Vinegar
- Citric acid (E-330)
- Garlic
- Onions
- Xanthan gum (E-415)
- Spices
- Turmeric (E100) & fruit juice as colorant

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


with green habanero sauce from La Meridana

Preparation time: 40 minutes
Difficulty: Medium
Quantity: about 4 servings


- 300 g small shrimps
- ¼ red cabbage
- 6 leaves of romaine lettuce
- A handful of cilantro
- 3 egg yolks
- 1/2 cup vegetable oil
- 4 tablespoons of HABANERO "LA MERIDANA" GREEN
- 1 lemon
- Salt and pepper to taste
- Corn tortillas
- ½ liter of vegetable oil for frying

- 2 1/4 cups loose flour
- 3/4 cup cornstarch or potato starch
- 1/2 teaspoon yeast
- 1 egg
- 3 glasses of cold water

1. prepare ALL the ingredients, wash the red cabbage, lettuce and cilantro.

Cut the red cabbage into strips, chop the cilantro coarsely and peel the previously disinfected lettuce. (You disinfect lettuce, for example, in a soda-water bath of germs in the leaves).

3. peel and devein the shrimp. Thread the shrimp onto skewers. (Each skewer is meant for one taco, so about 6 or 7 shrimp per skewer).

1. prepare the mayonnaise (recipe below)

2. soak the shrimp skewers in the tempura and from there place them in a pot with hot oil.

3. deep fry until tempura is a light brown, golden color.

4. heat tortillas and prepare tacos as follows:

- First the tortilla, on top a bed of lettuce, purple cabbage, then the shrimp skewers and on top the mayonnaise and chopped cilantro.

1. mix flour, cornstarch and yeast in a bowl.

2. fill a large bowl 1/3 full with ice cold water and place another bowl of cold water on top.

Add the egg and whisk lightly with the cold water. Add the flour, starch and yeast mixture and mix lightly.

* Refrigerate the batter until ready to dip the shrimp.

1. put the egg yolks, salt, pepper, lemon juice, a handful of cilantro and green habanero sauce "LA MERIDANA" to taste in a blender.

Blend until uniform. 3.

3. in the form of a thread, add the cup of vegetable oil with the blender on.

* The oil gives the mayonnaise a creamy consistency. The more oil, the thicker it will stay, if you want it less thick, add a little water.

4. pour the mayonnaise into a bottle and store in the refrigerator.


Store in a dry and cool place.

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