[Bach] Chef needs hot chiles

Bill Gosper rwmgosper at yahoo.com
Mon Jun 13 06:41:07 PDT 2011

Maybe your restauranteur forgot to specify "cheap".  I just checked, and Safeway, at least the Sunnyvale one on Bernardo near El Camino, still has loads of beautiful habañeros, as they've had for many months or years--at $7.99/lb.  He could probably do a *lot* better at a Mi Pueblo, if he comes this far south.
--Bill Gosper
(Maybe this list has given over to volcanology, and the real pyrophages have secretly migrated to Bay Area Chili Heads.)

--- On Thu, 6/2/11, Jon Ziegler <jonathan.zh at gmail.com> wrote:

From: Jon Ziegler <jonathan.zh at gmail.com>
Subject: [Bach] Chef needs hot chiles
To: bach at armory.com
Date: Thursday, June 2, 2011, 12:07 PM

Just in case this group isn't entirely dead...

I was at a restaurant in San Francisco called Source the other day and was treated to two excellent and fairly hot house made sauces to go with my food.  The chef was lamenting the difficulty of obtaining good habaneros and ghost peppers.  Anybody here have a good answer?  Or a pointer to some person/place where a good answer may be found?

Given the nature of the restaurant, I'm sure there are extra points for organic and locally grown. :)


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