Hi, Matt. I must admit that those lil' guys look lethal. Very pretty, if deadly! Thing is, I'm not growing SB's; though you can find a broad array of pepper plants in nurseries around here, I've yet to see a Bonnet, either orrange or red. I have a fruit and veggie market not too far drom me that carries just about any kind of fruit and veggie you can imagine, see, and it caters to a clientele comprised largely of folks from the Carribean - that's where I bought 'em. It's where I get my jerk paste and some of the hottest fruit-based table sauces that have ever burned a hole through your tongue. Just assumed that they'd be an 11 on a ten scale. D'oh! I do, however, have 5 orange hab plants, among other things, so I should be good to go pretty soon, thank heavens. I'll just stick to pico de gallo and my standard repertoire of chilpotle-based cooked salsas til then. Besides, the Michigan peaches will be appearing in the farmers markets here concurrent with my now-tiny habs ripening, and peaches are soooooooooooo much easier (and less dangerous) to cut up than mangos. ;o) Thanks for the advice. I'll keep your red guys in mind. - peg w. sundevilpeg@hotmail.com >From: <mprerost@mindspring.com> >To:<sundevilpeg@hotmail.com> > > >Grrrrr. ;o) > > > >Peg > >sundevilpeg@hotmail.com > > >I am growing some peppers that are called "Jamaican Red Scotch >Bonnets". I grew them last year as well. They look like this > >http://www.chileplants.com/jamred.jpg > > >Well anyway the first few pods I got off them last year were really >really weak. No heat at all. But the rest of the harvest was hot as >hell. Could it be this is what is happening to yours? Maybe yours >well pick up in heat level. > >Have you thought about turning them into powder then putting the >powder in the sauce? That would add a little more kick with less >liquid wouldn't it? > >Good luck in making your sauce > >Matt _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com