It was the night before Halloween, and I had nearly a gallon of White Chili Peppers that had been fermenting for a few weeks. At this point I had made three hot sauces which had distinct colors and flavors that matched (yellow/orange/red), but I realized I had never seen a ‘white’ hot sauce. So using only white ingredients I tried to make the most bright and uncolored one, and grated fresh Horseradish to aid in heat. When it was all cooked, the spice wasn’t strong enough. My Carolina Reaper plant had just one large ripe pepper, and it was nearly Halloween, so I put it in, cooked, and blended it so as many of the orange/red flakes could survive and permeate but not color the sauce. Acidity was controlled with brown sugar and molasses, and added complexity.