A response post re. tilapia recipes on the HomeCooking board by Cristina prompted me to write this.
Though I love to play with hot sauces on food, I rarely cook with fresh hot peppers. I know this is illogical, but it's due to the fact that once at a Mexican place I ate some type of raw hot peppers that were so searingly hot that they ruined my meal. Nothing could abate that heat, and I have a darn good tolerance for spicy heat.
So, what do you use? Jalapenos? Habaneros?