YUM, Ted. The roasted garlic and onion base sounds delicious. Now, if you could just make the sauce again, even with the mild peppers and THEN add some heat via ground pepper of some sort, perhaps a smoked version, I think you'd have a winner. Using the ground pepper would seem to be a way to control the amount that goes in whereas fresh peppers vary in heat. Now, all this is coming from a little Italian mama who cooks a lot and eats a lot but doesn't do a ton of sauce-making ;^) SandyO CH #1146 and Grand Pooh Bear of the Moderate Corps