> wrote in message
...
(clipped a lot>
> One of my friends falls into category C, and only ever eats a "Phal",
> he tells me that my Chilli Sauce is of a similar heat.
>
>
>> How'd I do?
> Hey, not bad .
>
>> Edrena
>

Glad I could help amig(a/o which you be?)
We eat lotsa very hot peppers here and there in the US, and esp. here in the
southwest. And yes, ethnic restaurants of various types here & there also,
esp. in big cities.
A word - just because it's spicy hot don't mean it's acidic enuf for the
bwb. It may be that your salsa just needs a teaspoonsful of citric acid
(sour salt) or lime/lemon juice to bring it up to speed. Post the recipe,
if you will.
Edrena