I am making a cayenne pepper sauce. My source has only Mesilla's which have darn near NO heat. I mash all of my peppers (I know most dont here), but wondering after I strain it, does anyone have an idea to raise the heat level? I tried an oleoresin last year, it raised it some, but I could definately taste it (oleoresin that is - skunky). I am thinking about adding some red savina mash to the cayenne mash. Does anyone have an idea how much it would take without totally altering the cayenne flavor? Or, is there an oleoresin that has little to no flavor out there? Any help would be appreciated.