When Computer Science teacher Greg Selmi finishes a day of inspiring curiosity in his students, he shifts gears to ignite the taste buds of friends and family. His true passion lies in crafting dangerously flavorful hot sauces from peppers grown in his backyard-turned-laboratory.
Selmi’s hot sauce journey began as a creative outlet during the pandemic. Facing the boredom of lockdown, he found a fiery passion that would change his life.
“I started making hot sauce during COVID,” Selmi explained. “I just needed something to do. The problem was, I couldn’t get a hold of any peppers because all the farmer’s markets with the hot stuff were closed. So, I started growing my own.”
Growing peppers, however, proved to be a complex endeavor. Selmi transformed his backyard into a high-tech science lab, utilizing hydroponic systems, controlled humidity, and pH-balanced soil to perfect his crops.
“You have to get the soil right,” Selmi said. “Last year, I had a set of chilis that almost tasted like burnt orange peel because the pH wasn’t balanced. Too much rain or sun can ruin the whole batch.”
In his quest for the ultimate heat and flavor, Selmi began creating his chili hybrids.
“I call it the Dragon’s Spiral chili,” he said. “It’s a mix between the British dragon’s breath chili and something called a death spiral chili. I’ve tested it and gotten up to 2.1 million Scoville.”
Selmi’s dedication has come with risks. He learned this the hard way after underestimating the potency of his peppers.
“I try not to grow anything too hot, but I’ve regretted it a couple of times,” Selmi said, pointing to a small chemical burn on his finger. “Some of these chilis are hotter than pepper spray. You’ll feel your hands go numb if you touch them without gloves.”
Once harvested, Selmi’s peppers are transformed into carefully crafted hot sauces. For him, it’s not just about heat but also about flavor.
“Anybody can make something hot,” he said. “The trick to making a hot sauce is finding things that balance out or complement the chili. I use honey and fruit to add depth to ghost pepper sauces.”
Selmi tailors his creations to suit a variety of dishes and tastes. For sushi, he makes a creamy spicy mayo, while for barbecue, he uses brown sugar to create a glaze that caramelizes perfectly on the grill.
During the pandemic, Selmi’s sauces became a tool for building community. He traded bottles with neighbors for food like smoked brisket, and over time, his hot sauces became a neighborhood staple. Today, his holiday tradition involves gifting bottles of his signature creations to friends and family.
“Honestly, the best part is seeing people’s reaction when they try it,” Selmi said. “If you’re crying but still want to try more, I know I’ve done my job.”
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