Bleedin' Eye Scott here... I would like to make a hail to all CH'ers who wanna push the boundaries of capsicum induced stupors... I live in tropical Portland, OR whose climate creates wonderful strains of mold, moss, and fungus, but no chiles... our stores don't even know how to spell chilli, chili, chilly, etc... If there is a CH grower of the good stuff reading that would like to band together and create good, sweatty sauces, please step forward.... I've been experimenting with all kinds of sauce variations, but keep coming up short when I try to get quality chiles... I've made a tequila based hab/serrano sauce that "brewed" for 16 weeks.... the tequila was nuclear and the sauce.... worked! So here's the deal... If you have a pile of extra chiles that you've been wondering what to do with... and wanna be a guinea pig... let's become friends and appease the capsicum gods... Feel free to contact me directly... Now everyone behave... -S-