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Went out back for a few minutes - picked about twenty hot peppers (jalapeno, Thai Hybrids) and three ripe yellow habanero. A great year for peppers - tomatoes, however, just don't seem to ripen. I've heard that from others, too. Oddly, though, I've so many ripe habaneros that shouldn't have started ripening until about now (vs. a month ago).
I am now the happy owner (via weekend preparation) of a pint (440ml) of habanero sauce consisting of about fifty of them (red and yellow) ground into paste with vinegar. Opening the jar fills the area with a combination of delightful fruity aroma and choking fumes. Early cooking experiments with this batch show the effort (seed's started indoors in late February) to be well worth it. I've likely mentioned this before, but used with care it's just a "better" hot.
If anyone wants to ask - no I haven't tried any of the new ultra hots, such as scorpion pepper and seven-pot peppers. I've heard they're difficult to grow (longer season than I have) and I haven't figured out exactly what I'd do with them - especially if I have a pile of them. Ten times hotter than insanely hot - well, perhaps to discourage dogs as to where is a good place to sniff-and-go ?