WOW- might have to start a pepper thread! Talk about large caliber!
I grow various peppers in the summer- last summer was habaneros, jalapenos, and tabascos. (a bunch of "unhot" peppers too, but they don't count).
There is nothing tastier (in the pepper world that is) than a jalapeno that's been left to mature and turn red on the bush. Man! Sweet AND Hot!
I too have found that the habanero is dangerous...it's like the difference between shooting a Sig with high quality ammo verses shooting an old Colt Army loaded with cheap powder and bacon grease, the cylinder loaded for you by a chimpanzee. You pull the trigger on that, you don't know what's going to happen, but it's probably going to hurt.
I've found the best use for habaneros is to add a small amount to other peppers to bump up the hot, but that's about all they're good for. Just balls-to-the-wall, stupid-hot. If you get yourself some sweeter peppers with a little more personality and then throw those habaneros in, I say, I say, then you've got something, son.
My friends often ask for a few peppers. I always deliver the habaneros with rubber gloves. I've been thinking about a release form as well....
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