On a scale of 1-10, Brain Burner rates an 8, Eye of the Scorpion a 9. Heatonist enlisted tattoo artists Natalia Garcia Briceno, Matthew Henning and BJ Betts to bring to life the label art for each of the three sauces. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced. Three new hot sauces were created especially for Hot Ones: The Game Show Brain Burner, Eye of the Scorpion and The Constrictor.

To mince peeled garlic, lay the flat side of a knife over the clove and smash it.

Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To peel a clove, cut away the root end with your knife. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves if you only need a few cloves, leave the head intact and pull some off.

Food Network teaches how to crush, slice and mince garlic.

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