Bressico - Hot sauce with Bresse pepper

Spicy and delicious sauces that bear the identity of a region: Bresse, which far from only having chickens and creams, is also home to a pepper that has become endemic and bears its name. The goal is to have a local hot sauce, bottled on the farm and adapted to local palates (less spicy than a well-known sauce, less vinegary and more gourmet). We grow our own Bresse peppers on La Ferme du Tiret, a typical Bresse farm listed as a historic monument, in the heart of Bresse known as Savoyarde, in Ain. In its red version, our preparation undergoes aging (lactofermentation) for 3 months before bottling. The vinegar is made in Savoie using the ancestral Orléans method (3 months of maturation in oak barrels) with white wines from Savoie. 100ml bottle. -The red Bressico, the original and the one requiring very precise work. Our Bresse peppers are first mixed with carrots, shallots and garlic before spending 3 months in glass jars to lactoferment. He developed a style reminiscent of grandmothers' cooking, bringing intense flavors to all dishes (meats, pasta, rice, enhances ratatouilles, etc.)). -Green Bressico exclusively uses green peppers that have not yet ripened, such as those at the end of the year which will not be able to turn red before the arrival of the cold. More rebellious, she mixes our peppers with nettle for a herbaceous side and coriander leaves and garlic to keep a sensation of freshness. More spring-like, this sauce will enhance your raw vegetables or fish, among other things. -The black Bressico bets on mixing our peppers with daring flavors! A few sprigs of tarragon attack, accompanied by a base of black radish and red cabbage. The whole thing gives something very autumnal, reminiscent of certain Asian soups. It is suitable for several recipes, especially hard-boiled eggs, soups, etc. History does not say whether the cuttlefish that gives this Bressico its color was from Bresse... -All our Bressicos bring their dose of warmth, but the summer Bressico will transport you on a very summery journey. We chose sea buckthorn for this fruity Bressico. This shrub, called the olive tree or Siberian pineapple (it does not fear the cold!),was chosen for its tangy taste close to passion fruit. The goal is to have a Bressico dedicated to desserts (frozen or not), for cocktails but which we can also use in our dishes!