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Udouj had been a furniture salesman before coming to Subiaco to work in the chili garden, where he now spends most of his non-praying time between February and October. He helps plant, water, weed, pick, clean, pack, and freeze the habaneros. After his first harvest, he learned to wear gloves."You're up to your elbows and tingling. I'd get to prayer and I'd be rubbing my eyes and crying all throughout prayer," he said. "The old monks would say, 'Oh, look at Udouj, he's so devout in prayer, he's crying.'"Meanwhile, his tongue has also adapted to tolerate Monk Sauce, which clocks in at 250,000 Scoville units—significantly hotter than a Korean chili pepper or a jalapeño, but gentler than a Carolina Reaper or a ghost chili.It's sweetened by carrots they grow themselves, rendering a fine balance of hot, sweet, and fruity. Approximately 12 to 14 peppers go into each bottle. "Others have suggested that we market a 'mild' version of our sauce," Walz said. "I countered by saying that there is no such thing as a mild habanero pepper.""You're up to your elbows [in peppers] and tingling. I'd get to prayer and I'd be rubbing my eyes and crying all throughout prayer." — Brother Reginald Udouj