Jack Pearadin and Doug Nelsen found a 1.73-carat diamond after nearly a year of searching the park's field.
The sauce is available in two different varieties: a green version made from unripe (but still hot) peppers, and a red version made from the fully ripe habaneros. While both versions of the sauce had my mouth burning, there's still an impressive amount of flavor in these sauces to accompany the heat. The red version was my favorite, and after the initial blast of heat faded from my tongue I could really taste the sweet, almost fruity flavor that the habanero is so famous for. The green was a touch more sour, with a tangy flavor and thicker consistency than the sweeter red. Both sauces make for the perfect addition to anything from pizza to purple hulls to a great way to kick up a fresh salsa or homemade barbecue sauce. According to the monks at Subiaco, the secret to making a good sauce is a simple one: use lots and lots of peppers, and from the sweat on my brow and the smile on my face, I have to say that they seem to have gotten it right.
Monk Sauce is available directly from the Subiaco Abbey on-line store (where you can also purchase some of their famous peanut brittle), or locally at Eggshells Kitchen Company on Kavanaugh Boulevard in the Heights. If anything, picking up a bottle or two of this searing sauce might make these record-breaking summer days somewhat cooler by comparison.