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Thanks folks! Guess I need to reach out to some local growers (if I can find them up here in Maine...) to fill the freezer next season. Will definitely be replacing the pH meter ASAP.   Wow, that seems crazy to me, but you're right that it all comes down to personal preference and the style...

Thanks for the responses so far!   Yeah, the color came out gorgeous! My previous sauce (affectionately known as "sauce #2") was made with fresnos and some thai chilis.   I had seen the food mill recommendation elsewhere on the forum (probably from you!  :P ). I guess I don't quite get it... is...

Hey folks! Recently made a new batch of sauce, which was my third custom recipe. This one is all red habs, along with some ground cherries, white wine vinegar, and some honey. Definitely maxing out my personal heat tolerance, but my stepdad loves it.   Forgive the stream-of-consciousness here...

I've been lurking on the forums for a few weeks now. Relatively recent convert to the world of spicy.