"Robert Miles" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>
>> "Nick Cramer" > wrote in message
>> ...
>>> "W. Baker" > wrote:
>>>> [ . . . ]
>>>> For future reference. If you think you have put too much rub or salt
>>>> on
>>>> raw meat, just rinse it off. If it is a new spice combo or seasoning,
>>>> take a taste on the tip of your finger to see if it is a high % of salt
>>>> or other flavorings you don't like.
>>>
>>> Rubs, dips and salsas should all get that taste test tuning before
>>> using.
>>
>> I used to make some stuffed Anaheim peppers back when I could eat cheese.
>> The filling called for one or more jalapeno peppers. All of the males in
>> my family like things as hot as they can possibly get. The store where I
>> bought the jalapenos had only 2 that looked fresh. I bought those and as
>> an afterthought also bought 3 serranos just in case. Well... All of
>> those peppers were just weak! I added every pepper I had and you just
>> couldn't taste the heat.
> Try some labelled habaneros or Scotch bonnets, if you can find any.
> Those are about as hot as you can get. To get any hotter, you need
> to switch to pepper extracts.
>
> http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)

I have seen those. My former neighbor told me to use Thai chilis.