Nice... I'm getting excited with anticipation of using my habanera on Pizza next weekend... Friday is my birthday (better than the alternative), and i plan to use what I can harvest on some Pizza. Actually I have about a half dozen including small ones so may not use them all. My biggest pepper plant is already dropping leaves, but still supporting several peppers.
I am having a little trouble getting a handle on how strong my habanera are... I used one decent sized (decent for my late planting), in my chopped up vegetables for dinner that I cook once a week. Again the fumes from just cutting up this one habanera caused my nose to start running and I had to cover the container with vegetables while I was cutting more... Since this one pepper was spread across 8 servings, I didn't expect too much heat, but more than I eventually got...
The way I slow cook everything for several hours at low heat the capsaicin gets spread throughout the dish... I like the distinctive fruitiness of the habanera, but expected more heat. I suspect as a topping on my pizza the heat will be more concentrated and more apparent
All the poblano I've ever seen in stores were green (or dried.. ancho, actually the dried ones look a little reddish). I bet they taste as good as they look.
PS: The main problem with getting old is it doesn't just stop there, but we keep getting even older... My only surprise is that I lived this long..