Hotsauce

After a long summer of daily garden tending, watering, pruning, and lots of patience, a dozen full pepper plants of various breeds were left to cultivate into three distinct sauces.

Each fruit was left to ripen on the vine, and then fermented for 30 days in a saltwater brine mixture of various spices to extend the shelf life and probiotic benefit of each sauce.

The first sauce was a fiery puree of Carolina Reapers. Once ranked as the hottest pepper in the world, and resembling an angry wrinkled strawberry, no name could be suited better to describe the  experience of consuming this hot sauce, with an illustration to match.

The second sauce was a carefully balanced mixture of ghost-jalapenos, white onions, vinegar, and grilled pineapple. While it had a bit less of a kick then the reaper sauce, the burn was still substantial, but much more deceiving because of it's sweet and savory pineapple flavor. The illustration simulates the 3 phases someone experiences after tasting this sauce, excitement, surprise, and then tearful pain!

The third and final sauce was a surprise crowd-pleaser. With the first two sauces being carefully planned out with a specific recipe and single pepper mixture, 10 other varieties of peppers were left to ferment together. The mystery medley was blended together to create the most consumer friendly choice of the three sauces, with a medium heat profile but universal flavor application. This sauce was the instant go-to for tacos, nachos, salsas, or really anything else. The illustration features a lit match to emulate the sudden bright spark that fits the spontaneity of the sauce best.