;)....I haven't been on this forum for a while and I came over today and saw my name...LOL..:) I am soooo sorry, I didn't mean to mislead anyone and I apologize profusely that I wasn't clear in my post. The Chocolate Habanero Hot Sauce has NO chocolate in it..:) The chile pepper itself is called a chocolate habanero for the color it produces when ripe. It is much hotter than many habs and has a very earthy smoky flavor but alas, no actual chocolate. However, the sauce I was speaking of is basically whole chocoolate habs canned in 5% vinegar and let sit for 6months-1year. After that open jar, drain off vinegar (but save it), mash the peppers and run through strainer if you want to remove seeds/skin, then add vinegar back to mix until you get consistancy you want. Then, smoke on outdoor smoker or bbq pit until the sauce has darkened in color and has a great smoke flavor to it. kendra Here is a link that might be useful: picture of chocolate habanero

Not sure about preservation for this sauce. Have you tried posting it on Gardenweb's Harvest forum? They would be able to answer your question there. Here is a link that might be useful: Harvest Forum

try it out, let me know what you think. this is one of the recipes where a lil bit of xanthan gum goes a long way to give it an even consistency. (another suggested amazon purchase) and in terms of jars, I've said this before, but you really oughta look around your local area for a glass container distributor. you might be surprised what's tucked away in an industrial complex somewhere near you. paying 3 bucks a case with no shipping is a whole lot better than paying 3 bucks a case, plus 12 bucks shipping. if I had to pay to get my bottles shipped to me, the sauce industry would no longer be feasible for me. finding local distributor was what makes this work.

Here is the recipe I used. Bob's Habanero Hot Sauce - Liquid Fire "Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers." Original Recipe Yield 1 quart Ingredients ⢠12 habanero peppers, seeded and chopped ⢠1 (15.5 ounce) can sliced peaches in heavy syrup ⢠1/2 cup dark molasses ⢠1/2 cup yellow mustard ⢠1/2 cup light brown sugar ⢠1 cup distilled white vinegar ⢠2 tablespoons salt ⢠2 tablespoons paprika ⢠1 tablespoon black pepper ⢠1 tablespoon ground cumin ⢠1/2 teaspoon ground coriander ⢠1/2 teaspoon ground ginger ⢠1/2 teaspoon ground allspice Directions 1. Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.