[CH] Re: Smoky hab sauce

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>From: GarryMass@aol.com

>if only our stupor markets
>weren't selling old, mushy Habs at this time of year.


Yep, most times they look pretty old and withered.  Same thing with serranos 
and others.  But sometimes they catch my eye from the other side of the 
produce department - simply radiant with promise - and I can't resist 
getting some.  I'm always interested in trying to learn new uses for them, 
making little pilot batches of recipes that might work.

- A

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