Hmmm, things could get too thin & runny too soon. Since you stated that you want it to be as hot as possible, here's what I'd do: (ballpark figures) 1)start with 1 cup pure mash 2)add approx. 1-4 tbs tequila, "to taste". 3)add approx. 1-4 tbs lime juice, "to taste". 4)add solids, i.e. pureed garlic, onion, etc., blend well. 5)add sugar & salt to taste, balance flavors 6)add approx 1-? tbs vinegar. keep adding until desired PH is reached. 7)add more tequila, juice, or vinegar until you reach desired viscosity. check ph again. **"fruit fresh", vitamin C, etc., will also help lower your ph if you don't want to use as much vinegar (liquid). If this is a small amt. for the fridge, then you won't need as much vinegar, unless you want that for taste. I put the steps in this order to allow you to gauge your principle flavors before you add too much liquid and make it too runny before you have your "right flavor". A hand blender works great for stovetop experiments. Let us know how it turns out! b

I guess you didn't find any locally? I've never seen any in local stores, and by local, I mean even stores as far south as Dallas and Fort Worth. I've learned the price I pay for living in the middle of nowhere is that I have to do a lot of online shopping to find the things I need, but I don't think that woozies are easy to find anywhere, except maybe in some southwestern states where lots of peppers are grown by a significant segment of the population. Our UPS delivery guy probably wishes I'd never discovered online shopping because I've been keeping him busy ever since.

Slightly off topic.... I'm not sure how many terrariums you've done before but I would recommend for carnivorous plants using a jar you can get your hand into. In my experiences with them there is a lot of pruning and picking off dead mandibles and pitchers and planting in a bottle may prevent you from being ale to do this.

I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place.