The first jar went to a dinner party in Miami in 2004. Strawberry jam with my grandfather's pepper mix stirred through it. It came back empty.
The guests said to enter it in a competition. It won first place that year, in a category then called Best Ethnic Food of the Americas. The judges' point was that the heat never got in the way. It comes after the fruit and leaves fast. It works with salty food and sweet. You can drink something sparkling with it, which usually makes chilli worse.
Later it was sold at Milano's supermarkets in Miami.
Now I'm making it in the Netherlands. Same recipe. I roast the peppers myself and fill every jar by hand, about forty to a batch.