kentishman, just saw your question. Here is the recipe from Steven Raichlen. Place 2 cups pineapple juice, hot peppers seeded and minced, 2 tbsp chopped fresh cilantro, 1 tbsp minced fresh ginger in heavy saucepan. Boil over high heat until it is reduced by half. Add 3/4 cup ketchup, 3 tbsp cider vinegar, 2 tbsp worcestershire sauce, 2 tbsp brown suger, 1 tbsp soy sauce. Let sauce simmer until thickened. Add salt and black pepper if necessary.

i gave up growing Chiles. Now I'm raising and training mites for circus acts. Kinda like a Flea Circus but mites do tricks in and with webs. See the crinkled leaves and spots that are getting yellow? My pet mites in training... The plant is dead now. Couldn't handle the sun with no leaves. Hot shot no pest strip seems to have killed the mites inside so far. Or at least until they become immune to it.

You know, I've grown orange habs for a few seasons, and received some Red Savina habaneros recently. I had a group of friends do a taste test too see which they thought was hotter and my orange habs were much hotter. Growing conditions can really effect the heat of hot peppers, and that is very true of habaneros. They can be all over the place in terms of heat.

Here's another photo of the older plant, which has older orange chilies plus new ones that are turning black (or chocolate). The single orange chili in the first two photos is a different plant, and that is the first chili on it to get ripe. I find it somewhat strange to get two different types of chilies on one plant, but I'm not complaining about it. The older chilies on this plant were not that good and had little heat. I do not think they are suffering from sunburn, since it is now September, and the older chilies were getting ripe when there was a lot more sun, and they did not turn black - in fact they got a bit bleached out instead. The ones that are turning black are getting darker on the side facing the sun, but they are turning dark on all sides. I got my seeds from Baker Creek Heirloom Seeds, and I also got Tobago seeds from them, which I was very careful to label and keep separate. Here's how one of those looks now:These chilies have no heat and not much flavor either, and are thin skinned, and so I will not be planting these again. However, this plant did grow from a seed I planted outdoors in a pot in April, and I never repotted it. It seemed to do better than the seeds I sprouted indoors, but I planted several seeds outdoors and only got one plant, whereas almost all of the seeds I started indoors sprouted.