Dessert: Banana picante. Pepper filled with chocolate mousse on one side and Trinidad scorpion chocolate sauce on the other, with a candied banana in the center. The heat snuck up on you, not super strong but definitely there. A great closer to the meal.

Third course: Doro Wat. Brisket rubbed with house pepper served with egg, rice, and ayeb cheese. Sauce was made with chocolate reapers. Another one with good heat that I kicked up a bit with the house hot sauce. The ayeb helped cool things off and the brisket was cooked wonderfully.

Second course: Ayam Betulu. Chicken thighs with yellow habanero and scotch bonnet and kale with pomegranate seeds. All very good and had a nice building heat. The pickled onions on the chicken were great as well. The kale had some sneaky heat and was fantastic.

Some of the peppers used in the meals. There are extra and folks are encouraged to take some home. I usually bring them to work for my coworkers to eat.

On the subject: these are the provided sauces. Left to right: regular fermented hot sauce, two deadlier hot sauces made with hotter peppers, candied fatali peppers, and house ranch for some respite. The fatali peppers are particularly dangerous.

First course: Tom yum soup with tiger pawns. This was fantastic and the prawns were perfect. They were brined with peppers but the result was not too spicy. Added some house hot sauce for a kick

Appetizer: One chip challenge. Jalapeño dusted chips, and one dusted with reaper powder, you're with creme fraiche and caviar. Very nice and well balanced. Heat is there but the creme mutes it.

It's that time of year again, this time on blue sky! Hell night, my favorite dining out experience. 5 courses, super hot peppers.