>I personally enjoy jalapenos AND habs. So do I. Which, to me, is the true definition of moderation: everything in its place and at its fittest level of intensity. And so...habs in the apricot preserves over my ice cream, pickled banana peppers and jals on my mushroom pizza or my Subway garden-patty sub, and a wide range of the podly pleasures in between in my Indian, Southeast Asian, Middle Eastern, Sicilian, Mexican, Venezuelan and downhome cooking. A Thai or _siling labuyo_ or two in my coffee in winter but not usually in summer. And no chiles at all in some things. I also make a sauce that's based on an aged mash of 2 lb. good hot local jals (Biker Billy heat, but smaller and with better flavor) and 1 1/2 lb. of habbies. Moderate? Depends on your tolerance. It fits _some_where in the upper range of mine, varying a bit with each year's batch, and tastes and smells heavenly. And if you like something hotter or milder than that, have at it. We moderates are mostly pretty tolerant. :) Keep on marchin', but always to your own drum, MSgt. Rain @@@@ \\\\\