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For a second, I thought you were giving away your recipe.   :rofl:   I am still working through the files I stole from your computer to see if it is in there.   :dance:

This is the server header...   Apache/2.2.23 (Unix) mod_ssl/2.2.23 OpenSSL/0.9.8e-fips-rhel5 mod_auth_passthrough/2.1 mod_bwlimited/1.4 FrontPage/5.0.2.2635 PHP/5.3.17  

Holy crap. I think I saw smoke coming off of those keys. Even the lamp passed out. :)

I think they would be ok... but whether or not they are edible is a different question entirely.  Both of those are extract sauces.  Take Husker's advice, and try some Lucky Dog.  If you need more heat, add some Pure Evil.  It won't alter the flavor, and you won't have to deal with that...

I appreciate the info.  What a bunch of crooks.   :rolleyes:   I am still not 100% sure this is the real deal... but I will use it until I find one that I know for sure is.  It seems a lot better quality, and it looks like the pictures of the ones that were authentic online... which I know...

I looked up images of 'concrete molcajete', and the one I bought was in the list... so I took it back and paid the extra $3... this one is rougher cut, and doesn't look molded at the top, which is what they said to watch out for...

  I thought about that.  They had a couple of different types at the grocery store.  I got the cheaper of the two [saved $3 lol...] so worst case, I can try the other one.  I guess the concrete never really stops shedding grit... right?

So, I saw a reference in another thread to a molcajete.  I had never heard the word before in my life.  Looked it up, and apparently it is a pestle and mortar... but different.  After watching a few videos on youtube, I decided I had to have one.  Checked Amazon... $50 with not so great reviews...

Crap.  I can't believe I missed this.  :(

  Thanks for the info.  The Sodium Benzoate is a preservative... Xanthem Gum helps keep the sauce from separating [if I remember correctly]... the rest are pretty standard ingredients.  No extract, so that is a plus.  :)   And for the price, I'll take it!  :-P

  How is the flavor?  I ordered the Red Savina as well...

Duly noted.  I have some rice wine vinegar in the pantry.  Might try that for the next go-around.  I think I have a new obsession.  What a rewarding hobby.  :)

Thanks for the input SL.  I really appreciate it.  I will definitely make some notes.  The reason for so much ACV is that I don't have a PH meter, and after reading your sticky, I was a little paranoid about the acidity level.  I suppose I could have used more citrus in hindsight...    I have a...

So... I am not sure how this is going to turn out.  Here is the recipe/ingredient list:   Assorted hot/superhots - Trinidad Scorpions, Fataliis, Red Savina Habs, Orange Habs, Bohemian Goat Peppers, Carribean Red. [About 14 total peppers]   Took all of those, and smoked them, but not completely...

    Brilliant!  My blender actually did a pretty good job of liquefying it.  I blended before and after thickening.  It is a pretty smooth sauce... I am very pleased with it.  I already picked up some more ingredients to have another go.  I think I may mess with the flavor profile a bit, and see...

  It is a delicious blend of sweet, hot, and savory.  I don't think you will be disappointed.  :)

Grind them up, then put the powder/flakes on a peanut butter and jelly sandwich.  It is delicious.   Another one you could try if you turn them to powder is to take some salmon [or any other fish really], sprinkle the powder on it, and then swab some honey or agave nectar on it.  Then bake or...

Maybe people are scared......  :)   https://www.youtube.com/watch?v=tM4044bh4FU

Texas Blues still around?  I know he plays a mean guitar...

  I think those are two separate plants.  I could be mistaken though...  I would say the top ones definitely look like Caribbean Red... I grew those last year.  Can't comment on the bottom photo.