Fatalii Peppers Hot Sauce 🌶

Hello, this is a recipe and a few paragraphs regarding a hot sauce made from Fatalii peppers.

🌶Production date : November 2nd, 2023

🌶Production size: 500 grams 

🌶Source Location: Coleman Family Farms: Carpinteria, California. These peppers were picked up at Santa Monica Farmers Market on November 1st. 2023

A note regarding this NFT and the inspiration behind the recipe. 

I have been cooking in Los Angeles for 15 months now and fortunate to have made strong relationships with farmers. Weekly, I visit Coleman Farms stand at the Santa Monica Market and it really is just a big party every Wednesday morning. From the Coleman team providing the fruits of their labor and/or mother nature to the enthusiasm of each person working the farm stand, their energy is contagious. They grow amazing produce and today I am highlighting the Fatalii pepper. In 2023 I made 8 different fermented hot sauces and it is unusual for me to source peppers in November, but dare I say it was my favorite pepper yet. As soon as I tasted this pepper I wanted to make it into a sauce because of its extreme heat and stunning citrus notes. Unfortunately I only purchased a few pounds of this pepper before leaving for Japan trying to not create too much work before departure. Fortunately I was able to create a recipe for years to come and have enough sauce to share one bottle via "giveaway raffle."

Information regarding Fatalii peppers: 

A visually attractive pepper that has the smells of habanero and lemon mixed with green bell pepper. They are very shiny, containing two tones and almost fake looking. The Fatalii pepper is a cultivar of the chili pepper Capsicum chinense, known for its extreme heat and citrus flavor. It is native to central and southern Africa and was developed from peppers originally introduced to Africa from Central and South America. The Fatalii pepper is reported to have a Scoville scale rating of 125,000–400,000 SHU, making it one of the hottest peppers around. It is often used to make hot sauces with citrus flavors, and variations of Fatalii hot sauces often include fruits such as pineapple and mango. Additionally, it can be used fresh to add heat and spice to various dishes, and it is also suitable for drying and brewing beer. The Fatalii Gourmet Naga Morich, a variety of the Fatalii pepper, was the first "Hottest chile pepper in the world" brought to ordinary grocery stores as fresh pods available for everyone. This pepper offers a citrus-based, fruity flavor, and despite its extreme heat, it has gained popularity among chili enthusiasts worldwide.

Why Mint me???

Putting any work on-chain is currently new to me for the time being. Thinking about the possibilities and forming dialogues with friends regarding those ideas has been so exciting. As someone that has been cooking professionally for a decade under highly acclaimed chefs, the idea of creative freedom that is attached to on- chain work is aspiring. As time permits, I will keep putting work on-chain and occasionally there will be IRL perks attached.

In regards to this NFT, there will be a glass bottle of Fatalii hot sauce that I will overnight to one person selected at random after the 7 day mint has concluded. The sauce will be 225 grams in size. There are only two bottles of sauce made this year. Despite costs, time spent creating, researching/developing, and the painful process of trying to make my work legible to you all online this is pushing me forward in new uncomfortable ways. Leaning into community and being of favor is undefeated and priceless.

Who's gonna win? 

For every copy you mint, you will be given another entry to the raffle. I will use a raffle generator online to select a winner at random. Any gas fees collected along the way will go to packaging, shipping, and future recipes to be developed in the future. If the winner is outside of the United States I will find a way to get you this sauce, but it will not be overnight.

1 mint-1 raffle entry

Recipe + Procedure

Cooked Fatalii Peppers- 150 grams
White Wine Vinegar-70 grams
Kosher Salt- 7 grams
Sunflower Oil- 75 grams

Procedure:

1. De-stem all the peppers and remove seeds from 75%of the peppers. Add 1000grams of water and all of the peppers in a pot and bring to a boil

2. Simmer your peppers for 30 minutes; this will break down the cell walls of the peppers ensuring that the texture will be smooth after blending the sauce.
   Note: Keep the fan on above the range as the air will get thick with spice.

3. Next I strained the peppers off from the boiling water and placed it in a Vitamix blender with all of the remaining ingredients the recipe calls for. Blend on high for 1 minute and reserve in the vessel/bottle you desire.

4. Enjoy!

   Note regarding this recipe: This ratio can be applied to make hot sauce utilizing other peppers. I would recommend the habanero pepper as it is a pepper that is readily available throughout the year and similar heat/ citrus notes. If you have any questions or would like to further conversation regarding anything talked about above leave a comment or reach out via Warpcast. Be well!

   -JM