Does anybody know what kind of peppers they use to make pepper extract. One guy I know says "Obviously habs. That way you need fewer peppers." I wouldn't think so, because habs are harder to grow (need longer growing season, etc). Also, seeing as how I am very sensitive to vinegar, I am always looking for non-vinegar-based sauces. A different friend of mine was in Pennsylvania, looking around at some sauces, and found one that he proudly brought home for me. I tried some, turned a "little" red, sweated profusely (profainly???). I looked at the label a little closer. It was "Da Bomb". Wow......... First paragraph guy says that nothing can be hotter than Dave's. Hah. Bruce "still sweating" Baumgart bruceb@srv.net Bruce Baumgart bruceb@srv.net