Fatali Sauce

I'm not sure what blend of "veggie powders" he uses, so I assume that the secret of the flavor of any of his sauces lies in that mixture, whatever it is. Personally, I like to showcase the flavor of the pepper when I make a sauce, so I don't prefer to distract from that with spices. Recently, I have used pineapple and mango, though, and I think they are perfectly complimentary, especially with C. Chinense peppers. I also like to break up the vinegar monotony with some ratio of lime juice, like plenty of other people do. His ingredient list of the Fatalii Fire includes black pepper, and even though I have never used it, I think that a hint of it, and maybe a hint of garlic, could be decent, too.

If I had to formulate a recipe right now, I might try:

2 lbs. Fatalii
1 pint vinegar
4 - 8 oz lime juice
1/2 cup fresh pineapple
1/2 cup fresh mango
1 tsp salt
1/2 tsp black pepper (very optional)
1/2 tsp garlic powder (very optional)

Puree peppers (I wouldn't de-seed Fatalii) with fruit and combine everything in a pot. Simmer slowly for approximately 30 minutes or until it's just a little thinner than desired (cooling down will thicken things appreciably) and then package.