Sardine Habanero Ultra Hot - vintage sardine

4 to 5 sardines in extra virgin olive oil with half a habanero chili: "It's Ultra Hot XXL!"

Native to Mexico, the habanero chili (Capsicum chinense) is a species of chili in the Solanaceae family. It is grown for its fruit with a particularly spicy flavor. It is also called West Indian chili or goat pepper on Reunion Island. In the West Indies it is very commonly used, cut up and grated onto food. Its typical scent is irreplaceable in West Indian cuisine.

On the Scoville scale, a value between 100,000 and 577,000 is given for certain Habanero varieties. For comparison, the Tabasco sauce is listed at 7,000, and the cayenne pepper sauce is listed at 30,000. So be warned, this is one really spicy tin of sardines. Be very careful.

The drawing by the painter Yan de Quiberon on the front and a tongue of peppers drawn by Frank Margerin on the back. Many thanks to these two artists for their contribution.

Like fine wine, sardines mature over time and get better the longer they're stored. That is why the vintage of the catch is noted on many cans and one speaks of "vintage sardines". We currently have the vintages 2010 to 2014 on offer. The sardines taste best when the oil has penetrated them well from all sides. We recommend turning the can every 6 months and opening it after a year at the earliest. You will clearly taste the difference: the more mature sardines are much tenderer and more flavorful and literally melt in your mouth. Younger sardines simply have more bite, the flesh is much firmer and has not yet absorbed as much oil.

More about vintage sardines