<table cellspacing="0" cellpadding="0" border="0" ><tr><td valign="top" style="font: inherit;">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 habaņeros, 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.<br>--Bill Gosper<br>(Maybe this list has given over to volcanology, and the real pyrophages have secretly migrated to Bay Area Chili Heads.)<br><br>--- On <b>Thu, 6/2/11, Jon Ziegler <i><jonathan.zh@gmail.com></i></b> wrote:<br><blockquote style="border-left: 2px solid rgb(16, 16, 255); margin-left: 5px; padding-left: 5px;"><br>From: Jon Ziegler <jonathan.zh@gmail.com><br>Subject: [Bach] Chef needs hot chiles<br>To: bach@armory.com<br>Date: Thursday, June 2, 2011, 12:07 PM<br><br><div id="yiv2118641116">Just in case this group isn't
entirely dead...<br><br>I was at a restaurant in San Francisco called <a rel="nofollow" target="_blank" href="http://www.source-sf.com">Source</a> 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?<br>
<br>Given the nature of the restaurant, I'm sure there are extra points for organic and locally grown. :)<br><br>Regards,<br>Jon<br>
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