Thanks. I was wondering, since I've never seen these peppers in person before. The first two peppers I tried (actually the ones in the picture) came out disappointingly mild (about a medium jalapeño. The third, though, had some heat - about a strong habañero. That one I let ripen on the vine. Perhaps it made the difference? I don't know. I'm still waiting for the massive heat. So far I've been able to just chop it up and eat it straight.