Scott wrote:

> In article >,
> George Shirley > wrote:
>
>
>>If you end up with a superior product and one that you enjoy why not!
>>I'm just one of the lucky ones who lives in a climate where chiles
>>thrive. My chiles produced up until past mid January and the final frost
>>hit them. If I couldn't grow them I would certainly entertain the idea
>>of buying the chiles I need to make the sauce. Go for it.
>
>
>
> That was the basis of my question: *will* I end up with a superior
> product using peppers grown who knows where, perhaps not picked at
> optimal ripeness, transported thousands of miles, etc. The few times
> I've purchased chile peppers in a supermarket, I've been
> disappointed--at the least, they've never seemed very hot. Even
> varieties that are SUPPOSED to have some heat tasted pretty bland to me.
> Now, I'll admit that my mouth is pretty much fireproof by now, but I was
> eating these serranos like they were bell peppers.
>
> Not long ago, I picked up a giant jars of sliced pickes from one of
> those odd lot-type stores. I decided to make some hot pickles, and
> picked up about 1/2 pound of assorted hot peppers from the supermarket,
> mixing them from different baskets. I cut them into small pieces and
> added them--seeds and all--to the 3/4 full jar of pickles. A week later
> and... the pickles weren't hot at all.
>
> Oh, well. I added a couple ounces of Spontaneous Combustion Hot Sauce,
> and that did the trick.
>

I can't answer that question as I make hot sauce for the good taste and
a little heat, don't care for swallowing fire myself. I'm told that if
you really want hot hot sauce you need to use the green "hot" chiles as
they mellow as they ripen to red. Either that or make sauce from Red
Savina habs, they're supposed to be the hottest in the world.

George