I was given a box of red and green chili peppers and was wondering how to use them when I found this recipe. I used about 10 peppers and that made the sauce plenty spicy. I didn't want the sauce to have a heavy mustard taste so I only used 1/4 cup. I also used one teaspoon cumin and added a tablespoon of minced garlic. Didn't have any coriander so I added cinnamon instead. The sauce turned out flavorful. Sweet, thick, and rich and the heat was not overpowering at all. It makes a lot, 3 1/2 pints. This is the perfect recipe if you like to can and store bbq sauce. When I use all the chili peppers, I'll try it with habanero.