Andy & Tina, Chet's recipes should get you started and I don't have anything to add. Just wanted to welcome you to the trials and tribulations of growing chiles. But about your being a "Rookie C-H", I doubt it. If you can eat "Dave's Insanity Sauce" you must be very experienced, and a better man than me. Coupla years ago Wifey cooked up a wonderful Mexican supper for me. For the entire (large) plate, I added 3 pencil-eraser sized blops of DIS. It was so hot I couldn't get my breath.......incredible pain! After an attempt to scrape it off, wound up (sadly) tossing the whole thing in the recycle bin, and had Campbell's soup for supper. If you're about to start germinating seeds already, you must be as impatient as I am. I have Fresno's 8 in. tall in my small greenhouse. I'm using gro-lites, but I keep the temp down to 70 to slow them down. From experience (ignored again this year), I know they'll be tall and lanky, touching the ceiling, and fruitless, long before time to harden off and transplant. They'll need pruning, probably twice, while in the greenhouse. You'll find the tabascos useful in a number of applications. Example (if you enjoy "spirits"): Slit the fresh chiles, and put 3-4 of them in liter bottles of GOOD sour mash bourbon, or GOOD tequila. I like "Dickel 12" whiskey, and "Hussong's" tequila. ("Chinaco" tequila when I can afford it). Strain and remove the chiles in 48-72 hours. Also make "hot sauce" for your greens and salads. Happy growing. Tom -----Original Message----- From: Andy and Tina Laiho <laiho@bytethis.com> To: Chile-Heads <chile-heads@globalgarden.com> Date: Monday, December 28, 1998 8:57 PM Subject: [CH] Jerk Pork Recipe.......and Dave's Salsa Well, I suppose It's about time for my first post, so here goes... First off let me say that I am enjoying the list very much, and especially enjoy the recipes. My wife and I are thinking about making the highly touted "Doug's wife-wooing pork tenderloin" for company tomorrow night. I'll let you know the results. On a related note, I am looking for some info about making a good jerk pork/chicken. Any ideas? I've had it a couple of times, but have no clue how to make, so any advice would be great! Also, I recently polished off a jar of Dave's Insanity Salsa, and would highly recommend it, especially good with some lime flavored chips! We just started our pepper garden for next years planting, some orange Habaneros, Jalapeņo's, Anchos, and Tabascos. Guess that's it for now Rookie from Michigan