Serving size should be more specific (i.e. volume). 16 servings makes roughly 25 ounces. I don't know how many people consider a serving size to be over an ounce when dealing with a sauce this hot. Be careful when you're sauteing over the stove, fumes will be noxious. I did like everyone else and cut vinegar by 1/4 cup (so 3/4 vinegar), and added a bit of sugar (1/3 cup). I also added a habanero and 3 serranos, along with a dash of liquid smoke. In retrospect I probably could have omitted the extra peppers and it would be perfect. It's got a heat that sticks to you pretty good. If you're real adventurous, add a few other varied peppers for a bit of extra kick. Overall a good base, but certainly needs tweaking to individual taste.

Reviewed On: Aug. 3, 2009

A very good start, but needs some tweaking. Omit the brown sugar, it's entirely too sweet already w/ peaches and molasses. Don't worry about using 10-12 habaneros, I used 5 and it was not nearly spicy enough. Use Honey instead of molasses to keep the gold color instead of turning it brown. Probably should dissolve the dry ingredients better in the liquid ingredients, maybe simmer in a pot first before putting in processor. Also, it's a bit runny and could use a thickening agent like cornstarch.

Reviewed On: Aug. 2, 2009