> I followed the link to www.foodtv.com and took a look at some of the > recipes from the "Hot, Hot Chiles" show- they look pretty good (aside from > the ever-present "Season with Essence" five or six times in a recipe- can > you say "unsubtle marketing"?) However, I was pretty impressed to see that > the Fire-Roasted Corn and Tomato Salsa calls for "1 teaspoon minced > Habanero peppers", considering that these recipes are aimed at a pretty > mass-market audience with, on the whole, a lesser heat tolerance than we > the Elect of El Grande. Curious, too, that there are no warnings, etc. > about handling habs or other chiles - maybe these were included in the show > and just aren't part of the transcripts. Emeril uses a lot of "Essence". It's sort of his trade mark along with the "BAM" each time he kicks it up a notch. But, his formula for Essence, Southwest Seasoning and Rustic Rub are always on the Food-TV receipe page. So those into saving the odd farthing over convenience can make up their own. I'd post the mixes - but, last time I posted some reciepes I set off a howling wind of political correctness from New England. <G> 'Sides, someone else will likely post the stuff anyway. ENJOY!!! -- Uncle Dirty Dave's Kitchens Home of Yaaaah Hoooo Aaahhh HOT Sauce & Hardin Cider