Alrighty, here is the new recipe I spoke of in the last review. This one turned out wonderfully and will be a de facto recipe going forward. Soak Ingredients: Chocolate Bhut Jolokia (mine were a ghost/reaper hybrid); Red Onion; Carrot; Garlic; and 22%-24% solution - 18 month soak Sauce: the Soak above; Tamarind Puree; Apple Cider Vinegar; Moldon Salt; Red Pear; and Cherries No added sugar beyond what was in the cherries and the pear. The heat was muted a bit during pasteurization but not too bad of a hit. The pectin from the cherries and pear set way better than I expected (no separation to speak of) - much more than pineapple, and much less than blueberry. The color you see is the color that has set - hasn't dulled. The texture is that of a very thin gochujang, much less viscous. The heat pre-pasteurization I would have put at 500K+ SHU. The heat currently, I would put at about 350K SHU (I am beginning to think I am biased in heat prediction though - I am getting less able to detect 'high spiciness'). pH at time of bottling was 3.7. Edit: Application: Thus far, I have used this sauce in Pho Ga; carne asada, on eggs - scrambled and over easy, sausage hash, mixed (1:1) with a homemade bbq sauce for burgers and ribs, and thus far it has matched very well with all.