Theyeve also produced a "low scofield habenero". These are all available from the TOMATO GROWERS CATALOG 2012 .
I grow several kinds of peppers , from habeneros to the little "poppers" for canning and pickling.
HAbeneros are way too hot for just mixing whole with foods, but if you just scoop out the skins n seeds and chop or mill the meat , it imparts a really nice peppery sweet spicey taste. (be best to wear gloves for this task)
I like the tabasco peppers most because theyve been developed for a rich flavor besides the heat
SANDIA peppers are the big versions of Serranos that are used a lot in NM for just steaming and putting on top of pork or chicken enchilada tostas with a fried egg on top of that.