Considering A Recipe, New to Hot Sauce Making

[compmodder26]

So I have never made my own hot sauce before and I'm considering the recipe below. But I'm not sure how the heat level will be with the amount of chilis. I like things really hot (comfortable eating a whole Bhut Jolokia). But I also want to get a good flavor out of the sauce and not JUST pure heat. So looking at the recipe, do you think that the heat will be adequate or should I up the amount of peppers? Also, considering I'm new, I have no clue as to how much this will make. Any ideas?

1 Tbsp Minced Garlic
1 Tbsp Onion
1/2 C Shredded Carrots
3/4 C Apple Cider Vinegar
1/4 C Brown Sugar
2 Limes (Juice only)
1 C Crushed Pineapple With Juice
5 Bhut Jolokias with placenta and seeds
10 Habaneros with placenta and seeds

 

[Justaguy]

Also, be glad to upload some pics of my hot sauces but I can't find the "app" for that. Any help'd be appreciated on the upload/attachment "thingie" that I don't see.

you can't upload pics you have to put in a URL. A lot of people use photobucket.

 

[salsalady]

C'26-
if they were picked and shipped on Thursday, and you might receive them on Tuesday or maybe Monday, they should be FINE! The general heat of the country is cooling off, so you shouldn't have to worry about the box getting baked while in transit.

Pods can hold fresh for a week+ as long as they are not sealed up in a plastic bag or something.

I'd keep the fingers crossed, and if it is logistically feasible, maybe go to the postal distribution center to pick it up on Monday.

 

[annie57]

Addendum, pineapple vinegar is very low in acidity, around 2.5 and adds flavor, and while tastes great, would only use it with pressure canning when looking for flavor, not for pH.