Help with chocolate habanero hot sauce

[Big Kahuna]

My Jamaican hot chocolates are almost ready for picking, I'd like to use them is a sauce similar to this one:
http://www.pepperpalace.com/Chocolate-Habanero-Hot-Sauce-p/q230.htm
 
I love this hot sauce but would like to make a slightly hotter version.  Can anyone guess the quantities of each ingredient that I should use?  I'm looking to make a shelf stable sauce.

 

[karoo]

Cannot give you a recipe, sorry.
I do agree with all the ingredients and smoking the habs is a must.

 

[AldenMiller]

I believe on the label the ingredients are listed in order of quantity used.
 
If you want to experiment get some store bought habs and play with quantities of each until you get the flavor and PH that you want.  Make sure you measure everything so you can repeat it.
 
-Alden

 

[Big Kahuna]

I believe on the label the ingredients are listed in order of quantity used.
 
If you want to experiment get some store bought habs and play with quantities of each until you get the flavor and PH that you want.  Make sure you measure everything so you can repeat it.
 
-Alden

Good advice Aiden, thanks.

I checked my bottle and ingredients and quantity don't match what is shown on the web site...

I made my first small batch, here's what I used:
8 Jamaican Hot Chocolates and 8 Fatalii Black, heavily smoked with cherry wood.
1/2 large onion
2 tsp garlic salt (I didn't have any fresh garlic...)
3 oz red wine vinegar
1/2 cup brown sugar

It came out pretty good, but way hotter than the original. I nailed the sweetness level (I started with just 2 tbs and kept increasing it until I got the right level. It needs a lot more garlic, I'll remember to buy some for the next batch.

 

[oldsalty]

Looks very nice Big Kahuna !! I make a similar sauce using sun dried tomatoes with many of the same items and love cherry smoked peppers. Have you tried roasting your onions then adding to sauce mixture give's great depth of flavor and adds natural sweetness   
 Cheers

 

[AldenMiller]

As OS said try smoking the onions with the peppers.  I'd break them down to their individual layers to spread the smoke out more.
 
Looks good!
 
-Alden