This stuff rules

[ski_resort_observer]

That makes more sense. I think you're right.

but I would never eat one whole like you did...you must be one tough hombre :lol:

 

[JimG.]

Actually, they are 2 slightly different peppers. Habs are more common in Mexican whereas Scotch Bonnets are usually Caribbean/Jamaican. I think the Bonnets are hotter, but I don't remember off-hand. I have eaten them both raw, but when they are that hot, its hard to tell the difference.

Yup, Habanero Tobasco is pretty durn good. I had some sauce once while sailing in the Bahamas that literally gave me a bleeding ulcer. That was finally something I would call "too hot"

Correct!

My wife is Jamaican and the Scotch Bonnet is a bit hotter than the Habanero. In fact, in many Jamaican dishes the peppers are cut in half and used in the cooking process, then removed from the dish before serving. When my mother-in-law served Jamaican beef stew one night, I was sweating bullets but it was so good I had thirds. Then I noticed the half peppers on a paper towel and thought they must not be too hot because they were cooked. So I ate a half.

It darn near blew the back of my head off!

 

[Paul]

but I would never eat one whole like you did...you must be one dumbass :lol:

Fixed it for ya. ;-)