Today, I whipped up my first batch of home made hot sauce... yay! And it is great tasting... extremely flavorful, but, it doesnt have as much kick as I thought it would. Kind of like 1 little notch above tobasco even though I put in 4 haberneros and 6 red jalapenos. I seeded the haberneros... which might have been a mistake, but I didnt want the heat to overpower the papaya,carrots, and pineapple I tossed in. Question to you all who make your own sauces... Do you have a bunch of near misses, or have any of you perfected getting that right heat and flavor balance that so many of us enjoy? Is there a good rule of thumb when trying to balance heat with sweetness? Thanks Dag Bergrud <aka dogbyte>