[CH] Hot garlic and peppers

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Does anyone out there use hot garlic in their hot
pepper sauce?  I've identified a few varieties of
garlic with some heat.  If this is off topic I won't
mention it again.

Rocambole         - quite hot; a pungent climax
Metechi               - raw fiery taste that explodes
Duganskij            - raw, earthy; heat dissipates
fast
Killarney Red      - heat is longlasting
German Red       -  hot and zingy
Brown Tempest  - raw cloves have a fiery flavor
Asian Tempest   - flavor fiery but a mellow finish
Mucdi                   - rich, hot, lingering
Chinese Purple   - instant heat explodes in mouth
Asian Rose         - initially devoid of heat, builds
slowly
                                and then rages hot

I've seen that quite a few pepper recipes with garlic
in them, and it seems like a great opportunity to
incorporate some heat with these hot garlics to go with
the peppers.  From surfing the web, I've found that
garlic heat usually dissipates after 30-40 seconds.
Does anyone have experience using these
hot garlics?

Lazlo

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