Comments on: Sizzlin Sauces http://www.thehotzoneonline.com/2007/12/30/sizzlin-sauces/ As hot as it gets! Sun, 20 Jul 2008 10:20:47 +0000 http://wordpress.org/?v=2.3.2 By: Vikram Sheth http://www.thehotzoneonline.com/2007/12/30/sizzlin-sauces/#comment-519999 Vikram Sheth Sat, 09 Feb 2008 05:36:34 +0000 http://www.thehotzoneonline.com/2007/12/30/sizzlin-sauces/#comment-519999 Which one of the two pepper is more spicy hot? Habanero or Bhut Jolokia (Ghost Chili). Is there any comparative scale by which its spicyness can be compared? Which one of the two pepper is more spicy hot? Habanero or Bhut Jolokia (Ghost Chili). Is there any comparative scale by which its spicyness can be compared?

]]> By: Chef Bud http://www.thehotzoneonline.com/2007/12/30/sizzlin-sauces/#comment-451014 Chef Bud Mon, 31 Dec 2007 16:27:03 +0000 http://www.thehotzoneonline.com/2007/12/30/sizzlin-sauces/#comment-451014 Hello Joe Thanks so much for all of your kind words with the reviews on our products. I did notice however that you neglected to mention our Spittin Fire XXX which is basically the same recipe as the Spittin Fire with triple the heat! An the answer is yes we still do use Red Savina, Neon Yellow, Golden and Chocolate habanero peppers in our sauces, however our label just lists Habanero Peppers just in case we do not have a good crop on one certain type of pepper as those are very hard to find in the Boston Ma market place. Again Thanks Best wishes for 2008 Keep on Saucein' Hello Joe

Thanks so much for all of your kind words with the reviews on our products. I did notice however that you neglected to mention our Spittin Fire XXX which is basically the same recipe as the Spittin Fire with triple the heat! An the answer is yes we still do use
Red Savina, Neon Yellow, Golden and Chocolate habanero peppers in our sauces, however our label just lists Habanero Peppers just in case we do not have a good crop on one certain type of pepper as those are very hard to find in the Boston Ma market place.

Again Thanks

Best wishes for 2008
Keep on Saucein’

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