Sauce La Piquante – Hot Sauce Made from Fermented Chilies 110g La Perle des Dieux
Fermented chili sauce with cider vinegar, made for fish and seafood
Sales unit: 110 g bottle
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In stock
Sixty percent fermented chili in a sauce from a sardine cannery that is made for fish.
La Perle des Dieux from Saint-Gilles-Croix-de-Vie has always produced canned fish. This sauce is intended to sit on the table alongside it. Five ingredients, it needs no more: fermented chilies with a 60.05% share, cider vinegar, sugar, Sel de Guérande and flaxseed fiber. The chilies are a named variety, Sucette de Provence, not an anonymous commodity.
Fermentation is the real difference. It transforms the pure heat into something tangy and fruity, like sauerkraut or kimchi, and the cider vinegar adds a mild apple note to that. It is not thickened with starch or thickeners, but with flaxseed fiber. The salt content of 2.9 g per 100 g shows how the product is intended: not by the spoonful, but drop by drop. The manufacturer does not state a heat level.
The Sucette de Provence chilies are first fermented and then seasoned with cider vinegar, a little sugar and Sel de Guérande. The manufacturer provides no information about the duration of fermentation or the further process.
La Perle des Dieux recommends a few drops with sardines in olive oil, Germon tuna, shrimp and squid tapas. The house classic: toasted bread, a sardine on top, a few drops over it. With us, that pairs well with the sardines in extra virgin olive oil and lemon from the same house. Store in the refrigerator after opening.
Good to know: Why fermented chili tastes different
During fermentation, lactic acid bacteria work in the chili before it becomes a sauce. This produces lactic acid, and the flavor gets a depth that fresh or dried chilies do not have: less pungent, more fruit and acidity. The same principle is behind sauerkraut and kimchi. That is why you taste the chili first in this sauce and only then the heat.
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