Commercial Products

So far, I'm only aware of one company that uses this interesting chile variety in hot sauces, and that's Cajohns Fiery Foods in Columbus, Ohio. They bottle a pure Fatalii puree with just as much vinegar as necessary--a tongue blistering experience. Great for the salsa recipe below if no fresh Fatalii pods are available--substitute one teaspoon of Fatalii puree for each fresh pod. Cajohn also makes a sauce called Fatalii Fire, using the pungent pods, vinegar, onions, garlic and pepper. Not for the timid either is their "Talon," a mind-blowing hot sauce that combines Fatalii and Red Savina peppers.

Fatalii Hot Sauces

Recipe: Peaches and Screams Fatalii Salsa

The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it's just best. This salsa recipe tones down the fatal heat to a pleasant level. Suicidal individuals should use just half the amount of peaches. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.

• 2 nice ripe peaches (always a beautiful sight)
• 1 Fatalii pod
• 1 teaspoon sunflower oil
• 1 teaspoon fresh ginger root, finely chopped
• 1 teaspoon fresh mint leaves, chopped
• 2 teaspoons lime juice, freshly squeezed
• A pinch of salt

Peel and core the peaches, cut them into about 1/5" cubes. Using gloves, finely chop the Fatalii pod. In a small bowl, mix all ingredients and let sit for at least an hour. Scoop with corn chips or use over grilled chicken, fish or seafood.

Yield: About 1 1/2 cups

Heat Scale: Hot

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