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Coming late to the party, but I really wanted to give my two cents about sauce color. Personally, I found that if you want a deep red sauce, adding few brown specimens(choco apocalypse comes to mind) can go a long way.

I Live in montreal and I grow and overwinter a few pepper plants. Mostly super hot degenerates and unknown bastards. But among them there is a few 7-pots, like primo and primotali, a carolina reaper, and a few scorpions. I'm into fermented hot sauc,e fresh uncooked hot sauce and sometime...