I just signed up here- what a great site! I just grew my first patch of peppers this year, and have a bunch of fresh and frozen habeneros that I've been picking all summer. If anyone can help me get started- here's what I'm trying to do: I bought a gallon of Red Habanero Mash, and I'd like to use this, some fresh orange habaneros, some frozen as well if possible,some dry ingredients etc, and make a sauce that can sit in dry storage for a while without going bad. I've got food-grade PH strips and I think I understand the 4.4 PH rule, but other than this, I'm not sure where to begin. I'd love to make something sweet and hot, or a hot jerk type sauce, but am willing to do whatever I need to to get something decent into bottles and give them as Christmas gifts without worrying about refrigeration. Should I use a preservative? Lots of vinegar? Any help will be much appreciated.