4 Haberneros per CUP?!?! seriously? I make salsa...and I use like 2 habeneros off my bush per GALLON to make what is considered "hot" salsa.....The capsacian oil must diffuse way differently in the honey than it does in the salsa.
For those interested in a "heat" comparison...Not all peppers pack the same punch. In 1912, chemist Wilbur Scoville developed a measure of the ?hotness? of a chili pepper called the Scoville Organoleptic Test. A pepper?s pungency is measured in multiples of 100 units and refers to how much sugar-water was needed to dilute the pepper to a point where the tasters could no longer taste (feel) the heat.
Sweet bell pepper ? 0 units
Jalapeno ? 2,500 to about 8,000 units
Cayenne ? 30,000 to about 50,000 units
Red Savina Habanero ? 350,000 to about 577,000 units