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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.