ماتيز، صلصة الثوم الحارة All i Oli (6.5 أونصة)

Been putting this on sandwiches and roasted veggies all week—the smoky heat from the pimenton really comes through without being overwhelming. The cayenne and red pepper give it a nice, steady kick that builds as you eat.

I was skeptical about the heat level, but the cayenne and pimenton give it a nice, slow burn that builds without overpowering the garlic. Spread a bit on crusty bread and it made a simple snack feel special.

Spread it on toast with a poached egg this morning and the heat built just right, warm at the back of the throat without overpowering the garlic. The red pepper and pimenton come through clearly, and the texture is thick enough to hold its own on a sandwich. Already planning to use it on roasted veg