I'm sure we could quickly find ourselves in a "heated debate," but I really look forward to the photos of the end result - The Sauce!
As a fellow chili-head, I'm curious about the "base" of your sauce and the planned spices and whatnot. - Not trying to "pull back the curtain" too far... but... for those of us who'd try to follow a similar path... your recommendations would be most helpful and instructive.
A good product name is highly important, as is a good label... and it looks like you're well on your way. Though, I'd likely mess myself opening the bottle, as-is. :shock: