Re: Speaking of recipes...
"I'm betting its a hybrid of the Hot Hungarian Wax"I'm not familiar with that variety, but Sonja's chillies are Habanero shaped and waxy. I grow Jalapeño because I like the flavour a lot. If I need more heat I use commercial dried and ground Cayenne. The shop I purchase from grinds its own spices so it's always fresh.
Recently deceased friend of mine grew Carolina Reaper and a number of other extra hot selections. I tend to go easy on the heat in dishes and let those who want the extra oomph add it at table.
Give my regards to Craig. I still have his seed catalogue from back in ~1984 somewhere. Probably the only one he ever sent to Tasmania :-)
Biting the hand that feeds IT
