Those of us who are chili-heads here at the Peterson house are often catching grief from those that don't care for as much heat. When I cook, I usually make food for the family members of the milder persuasion. I then use a lot of relishes to enhance flavor and "kick up the heat" We make the relishes as well. We use habanero peppers, onion and carrot in one type, and jalapeno and onion in another. We use equal amounts of each ingredient and add a little lemon juice to get the acid level up to prevent spoilage. We use fresh or frozen peppers. Don't know how long the relishes will keep, they don't last long enough to spoil. Our peppers are up and doing well, two true leaves and are starting on their second set. 6000 green and jalapeno along with about 1000 assorted peppers as well. Won't be setting them out for another 6 weeks. Nels in ND