>When I didn't hit any of the membrane or seeds, the flesh was
>a lot like a bell pepper.
>
>So the point is the heat.

I don't know, I think habaneros have their own flavor that I like, seems
different than a bell --although it is sweet.

As opposed to jalapenos, which really is not much more than heat, I can see why
someone would want to capture the flavor of habs without the heat, which can
overpower the but I've found you can do that my using only one, or even a half
a one to flavor an entire batch.

Habanero jelly, with cream cheese and crackers is really good. Think I got the
recipe here a few years ago.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle