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(To make it easier to pick out my questions, I've put them in bold below)   I made my first hot sauce last month using jalapenos, onion, garlic and golden raisins.  Ultimately I loved the flavor, but it was a little thick (it was hard to get in and out of the bottles) and it was also not quite...

Hey all!   I came across this site when I was googling how to make a hot sauce shelf-stable.  I have a pH meter on order as we speak.   I made my first batch using jalapenos and golden raisins a few weeks ago and it turned out well (although a little thick).  Going to try again with some tweaks...