Well the title pretty much sums it up. I'm going to head into the kitchen in a few to make a scotch bonnet sauce(since those are the only peppers I have growing in the yard as of now, wanna send me a few seeds Philipperv?). I don't plan on it being too too hot since I want to unveil it at the cookout tomorrow and would like most people to be able to enjoy it. I'll be putting in some carrots(since I always seem to love carrot based sauces), lime and shallots with a small portion separated and mango added just to experiment. I love shallots and use them in a lot of cooking but don't seem to see them in any sauces or mentioned much here. I know I should make it earlier than less than a day before intended use but hopefully it'll come out good anyways. Wish me luck.