[Sca-cooks] hot sauce

[Jane Sitton]

I stand corrected.  This, from the following web site:

http://www.chiletoday.com/store/scotchbonnet.htm

"The scotch bonnet and the habanero chile are of the same species but not of
the same cultivar. Some say the flavor is even more tropical and fruity than
the habanero. The scotch bonnet is used in jerk sauces and Caribbean salsas.
"

and more surfing turned up this:

http://www.batnet.com/rwc-seed/Habanero.scotch.bonnet.html

Very enlightening.  Laird Loganaich does use the chili pequins, along with
about 6 or 7 other peppers, in his "Biohazard" liqueur.

Salut!

Madelina

-----Original Message-----
From: Philip & Susan Troy [mailto:troy at asan.com]
Sent: Thursday, June 07, 2001 4:14 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] hot sauce

<snip>

...Scotch bonnets (which are not exactly the same thing as habaneros,
BTW)....

Adamantius
--
Phil & Susan Troy

troy at asan.com