First time here and I too have been obsessed with the darn sauce. Just want to encourage everybody involved here and urge everybody onward in this Indiana Jonesque search for the secret of the friggin sauce. Two things: one is that (and somebody already mentioned it) if the owners are importing the key ingredients in bulk or have the powdered recipe made in Mexico and shipped here then that maybe a big reason why you guys are having problems. Stuff grown there tastes a little different to very different. -- Two is that you guys have probably hit on all the ingredients by now and simply need to work on portions. To all of you that posted recipes for chili sauces that are by themeslves delicious if not kt, I will never forget you. Onward!