According to what I have been reading in the Harvest forum, home canning with oil is not a good idea. Roasting and freezing works well however. See the link below. Jim Here is a link that might be useful: Freezing Roasted Chilis

My opinion is that anything over 1 million scoville's is HOT Enough! Sure you can taste some flavor for about 10 seconds of the various flavors of different pods. But once the pain sets in, its all the same. I grew some chocolate bhuts from seed this year that a friend gave me. Some of the plants turned out to be chocolate bhuts and others turned out to be red/orange bhuts. Both of them were DAMN! HOT! I saved seeds from both the chocolate and the red/orange ones and will see what they produce next year. I didnt do anything to isolate any blooms so its anyone's guess what next season will bring ;) I froze some of em, and i dried and ground some into powder. I like spicy hot foods, so i use them quite often to zing things up. We all know that their are tons of different superhot peppers out there. As far as which pepper is the hottest debate, i agree with smokemaster that its a tool for seed sellers to try to make a quick buck.

Stacy, were your chicken breasts bone in and skin on? Here's one I like using poblanos. I don't remember where this recipe came from. Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, chopped very fine 2 large onions, chopped very fine 1/2 cup chopped celery 8 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 1/2 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat for 5 to 7 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the the cream, and serve.

Thanks to everyone for the recipes. I look forward to trying many more of them. Doucanoe, I made your alfredo chicken pizza and it was wonderful. Rusty, I made your hot chicken salad and it was great! I didn't take pictures but I wanted to let everyone know that both recipes that I tried are keepers!! I look forward to having more left over chicken soon. LOL Karen