Madame Jeanette
Madame Jeanette
Madame Jeanette is wildly funky, salty and sweet. Can you handle the heat?
Madame Jeanette chile, yellow bell pepper, garlic and coconut sugar make a fruity, funky fermented hot sauce with plenty of attitude. A little on your rice, roast chicken or sandwich? Go on, then.
Mexican inspired, Barcelona fermented, simply tasty.
Sneak me in, show me off, let's get tasty together!
Character personalities by Taylor Holyszko. Illustration commissioned by Red Thread Food Group S.L. from Maximiliano Puchulutegui (PUCHU Design).
What's inside
Fermented chile brine (water, madame jeanette [18.3%], garlic, yellow bell pepper, onion, salt), coconut sugar.
How hot is Madame Jeanette?
Hot — heat level 8 of 10. Fruity and funky up front, then a serious warmth that means it.
What should I put it on?
Roast chicken, rice dishes, seafood and sandwiches. A torta, maybe? A little goes a long way.
Nutrition (per 100 g)
| Energy | 143 kJ / 34 kcal |
| Fat | <0.5 g |
| — of which saturates | <0.1 g |
| Carbohydrates | 6.7 g |
| — of which sugars | 5.2 g |
| Protein | 1.7 g |
| Salt | 3.5 g |
Good to know
- 148 ml / 5 fl oz
- Unpasteurized & naturally fermented — refrigerate after opening and use within 4 weeks
- Small-batch made in Barcelona by Tasty's Ferments (Red Thread Food Group S.L.)