Alan Graham reviewing AWETRAGEOUS In January of 2019 I worked with the Mad Moxie catering group. Together we collaborated on several popups. During one of several conversations the head chef said to me, “You need to make a hot sauce that rivals Sriracha.” I said to him. “I already have eight hot sauces, I don’t think I need another.” He persisted telling me the main ingredients in Sriracha. I still didn’t give in to the idea. However, I kept turning the idea over in my head.

Outside of MEAN & GREEN, the other sauces require a high heat palette. Over the years my youngest son has said that I need to create a milder sauce for the lower heat palette people. I decided to go back to my pepper raising roots. I ripened Jalapeno and Serrano peppers then hardwood smoked them. I decided to work with Mexican and Cajun spice sets and MIXTEC MEXAJUN joined the AWE-SAUCE Hot Sauce lineup. After I created MM my son tasted it, looked at me, and said, “This is th

Until last year I’ve grown peppers seasonally in the Chicago area. I grow them as long as I can into the Fall. In late October or weather permitting into November I remove the remaining unripened peppers, and hardwood smoke them. I combine the smoked peppers and seasoning set into a mixed mash hot sauce we named REUTEMETEUT. It’s a Dutch word that means “the whole shebang.” https://www.awe-sauce.com/product-page/reute-meteut