> acquisitions- Mezzetta's Habanero Mustard. Never having seen this before, I <snip> > Anyone else had this and care to comment? Or recommend anything similar? > We have some -- and it ages well, too -- just keeps on getting hotter..... We tried dipping pretzels in it -- was a bit too much heat for me. I thought I had a fairly high heat tolerance, but when there's more mustard than pretzel, it's too much. I mix it with other mustards to give them a little extra life and use it in recipes calling for regular mustard. steph