Originally Posted by MJ
Good thinking Norgeskog! I wish you were my nieghbor.
I grow my own Habaneros and I eat the seeds. Not just the seeds - it all goes into my salsa recipe. I just love the heat.
One can build up a tolerance for the hot foods, I know that I have, from basically none to thinking the pasilla was not warm enough. But I have a long way to go to habaneros, I cannot imagine the heat in that one, or in the scotch bonnets. I can eat some some jalapenos because the cultivated ones are not as hot as the wild. And thank you MJ for the compliment, are you moving to Eugene????? Do you put an entire habanero in the salsa, if so, how many tomatoes, onions and other stuff, the proportions? I can handle Franks Hot Sauce and the green tobasco just barely.