Mk16: “AUNT SUE”
Inspiration for AUNT SUE: “When Aunt Sue comes to town she always goes to the hot sauce store at the farmer’s market to look for the hottest sauce. She can’t get enough of it.” “How about one with no preservatives or chemical pepper extracts, just peppers? Sounds like a challenge.”
The intended final hot sauce of 2024, and by far the hottest. Made in a small batch of only 29 bottles and with our lovingly cared-for Carolina Reaper plant, we cut 33 ripe peppers and mixed in cherries, pomegranates, mustard, horseradish and more (see below for details). The hot sauce run was intended to end with mk15, which used nearly all of the peppers we’d grown, except for the untouched and much loved Carolina Reaper plant. “Aunt Sue” was devised for a friend’s aunt who comes to town looking for the hottest hot sauce each year, so we thought we’d give it an all-natural go. It is WONDERFUL and BRUTAL in equal parts.
Color of Final Sauce
Dark Red / Medium Brown
Flavor Profile
A sweet and fruitful punch to the face whose burn lasts for an hour. Enough chili for a quick start but this is Carolina Reaper land and it is deep.
Heat Level (0-6)
6+ and holding strong as the hottest
Date Created
11/29/2024
Location
Los Angeles, CA
1oz Bottles Produced in Total
29
Bottle & Label Specifics
Clear Glass 1oz bottle. Rainbow Vinyl label with lighting bolt graphic
pH and Shelf Stability
3.0, Shelf Stable w/o cooling. Includes trace amounts of Xantham Gum.
Fermented Peppers: N/A
Fresh Peppers
33 Caroline Reapers cut directly from our favorite plant. “Super Chilis”, 1 Habañero, a few “Basket of Fire”: all from our garden.
Pepper Preparation
Half of fresh peppers Charred prior to cooking. 1/2 cup of “THERAPY2 used as a starting base.
Fruit & Vegetables
Pomegranate, Raspberry, Onion, Fresh Garlic
Additional Ingredients
Fresh Horseradish, Mustard, A1
Spices & Salt/Pepper
Dried Pequin Chiles, Coriander, Paprika, Salt, White Pepper
Vinegar(s)
1/2 White Wine Vinegar and 1/2 Apple Cider Vinegar
