I changed the recipe a bit. I stemmed and seeded dried guajillo chilies, covered them in boiling water and let them soften. I then pureed them into a nice guajillo paste. Dont worry, Linder, guajillos are essentially heat free, they have a nice bittery and raisiny quality to them. I made a syrup from 1 cup sugar, and 1/2 cup white wine vinegar. Then stirred in 3 cups of guajillo puree, and salt to taste. Basically came up with a mexican, heat free version of Koreas famous chili sauce "gochu jang". Blanched the sprouts in salted water, then roasted them in the pan, Added a 1T of the guajillo vinegar puree for 6 oz brussels sprouts and they glazed up nicely. Then I tossed in about a tablespoon of chorizo to finish it off. We sold out. It was yummy.