Thinning Out/Jacking Up Heat in Sauce???

TN....If you are going to add vinegar to thin I would suggest apple cider vinegar or red wine vinegar( or a shot of bourbon). For more heat you have lots of choices from cayenne to tobasco to sambal olec...It's a matter of taste. If you want to experiment get a small bottle of KC Masterpiece and doctor it up and you will get an idea what the effect will be on your own sauce.
CB

tn
i like chateau's idea of using cider vinegar. if you find that to tart you might think of plain old apple juice. as far as banging up your heat i dont think fresh habaneros can be beat but add them after the sauce is off the fire to preserve their fruit aroma and for gosh sakes wear latex gloves. like chateau said have fun experimenting and keep a log book and only change one thing at a time.
hope this helped
jack
ps this will drive your wife really nuts lol

Thanks for the input guys - looks like I was on the right track - never really thought of the apple juice before - I'll give it a whirl.