Fans of HOT THINGS: Leah, Tom H., Robin, Gary F., Etc...

Dateline Valu Market, Mid City Mall, Highlands:

John and I love high-velocity hot-things, too, but this stuff was ridiculous. Like we both had to eat two slices of bread with butter and still ate more of it and then ate more bread and butter to counter-act-it-hot: Garden-Fresh-Gourmet Screamin' Hot Wicked Hot Salsa All Natural America's #1 Award Winning Salsa.

Yes, that's a lot of adjectives. But most of all it's really, really hot and really really fruity and worth it. Have plenty of bread on hand to quench the fire. Water or beer or wine won't do. But you heat lovers will love it. It lists cilantro, cane sugar, garlic, jalapeno and habeneros as ingredients. I AM NOT JOKING ABOUT THE HEAT.

http://www.gardenfreshsalsa.com

GET SOME!

[Robin Garr]

Have plenty of bread on hand to quench the fire. Water or beer or wine won't do.

Dairy. Dairy is the secret. Yogurt, sour cream, Thai iced coffee with condensed milk or cream; the Indian yogurt drink called lassi ... even a tall glass of Grade A. Nothing is better for quenching the fire. There's a chemical explanation for this, but I'd have to look it up.

Thanks for the tip though, Marsha. I am so there!

I am a chili head and Robin is correct, dairy is the key to cool. Butter is surely a dairy product and I believe bread is a good way to scrub the capsaicin from your tongue. Water and other non-dairy beverages just wash the capsaicin over the taste buds actually intensifying the heat effect. Dairy coats the buds and helps to move the capsaicin away, therefore providing some relief from the pain. The thing is, pain is a good thing in this case being as the brain will start to produce opiate like endorphins that also help with the pain. Ah, opiates, legal opiates.

I actually have a nice pepper shelf someone made me years ago.

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I have many more peppers and sauces. I just wanted to show a small sampling. I also hadn't gotten totally moved into my new place when I took these pix. Marsha, thanks for the info about the new hot sauce.

By the way, the habanero lost its crown as the hottest pepper in the world. Here is the new king.

http://en.wikipedia.org/wiki/Naga_Jolokia

And for those who do not know how pepper heat is measured.

http://en.wikipedia.org/wiki/Scoville

Thanks Marsha- I will definately make it to the Highlands in a day or two.
I was told years ago by a Thai friend that sucking on citrus works for heat too- it's worked for me the few times I've remembered to try it. Perhaps it's the shock of the sour on top of the heat, who knows?
Bring on the Scovilles.

Just tonight finished making 12 pints of habanero sauce. Brutal. Not sure how I'm going to market it to my friends such that they'll accept it!

I would say you have very lucky friends, Todd!

mmm . . .I will definitely have to try it.

I got some crazy hot Mongolian noodles last week. Chose the Red Pepper Hot and Spicy sauce and asked for an extra spoon of the hot sauce. Firey! yum

Just tonight finished making 12 pints of habanero sauce. Brutal. Not sure how I'm going to market it to my friends such that they'll accept it!

That sounds absolutely yummo.

mmm . . .I will definitely have to try it.

I got some crazy hot Mongolian noodles last week. Chose the Red Pepper Hot and Spicy sauce and asked for an extra spoon of the hot sauce. Firey! yum

That's what it's about. Getting a spicy dish and then adding just enough hot sauce. Just enough to break a sweat, but not enough to render it unpalatable. It's like riding the line between genius and insanity, tee- hee!

Thanks for the "heads up" on this one Marsha.

After seven days and seven hours without power we're cooled off and ready to try some edible heat.

I have tried that and think I said something to someone about the heat at the time, too. Nicely hot.

My problem with all of their salsas is the sugar. I don't like all that sweet juice in my salsa! But I do love some heat. Some recipes heat it up with garlic, and flavor it up with salt, and that to me is no good, either. Gotta run, I'm suddenly inspired to go out in search of some peppery hot salsa...

Oooh, I just thought of something funny/strange. Famous Daves has some seriously hot chili. I've eaten it twice (we order from there at work often) - first time spicy, second time really spicy. Maybe the recipe was off kilter the second time, but seriously, I would never guess such heat from a franchise that big - no warning or anything. And it was darn tasty, too, with big chunks and darkish-non-gravy-like broth. I'll be ordering it again in hopes that the second spicy is standard. Good thing it's a healthy decision, right? Right?

Oooh, I just thought of something funny/strange. Famous Daves has some seriously hot chili. I've eaten it twice (we order from there at work often) - first time spicy, second time really spicy. Maybe the recipe was off kilter the second time, but seriously, I would never guess such heat from a franchise that big - no warning or anything. And it was darn tasty, too, with big chunks and darkish-non-gravy-like broth. I'll be ordering it again in hopes that the second spicy is standard. Good thing it's a healthy decision, right? Right?

Jackie, make sure you take Sunday October 12th off for the Phoenix Hill Chili Cook-Off. I'm drafting you as one of my helpers in the Lou Lou Booth.

The drinking begins at 8:30 A.M., so bring your stamina.

Boo-Yah!

Oh Oh Oh!!! Are you serious???!!! Can we dress up? *marking calendar right now*

I will NOT dissappoint.

Oh Oh Oh!!! Are you serious???!!! Can we dress up? *marking calendar right now*

I will NOT dissappoint.

I am writing you down right now. Bring your drinkin' britches. There are costume prizes and booth-decoratin' prizes.

No drinking-prowess prizes, except my frank admiration. I am usually in the bag by two, little mini-nap in the truck for a half-hour, then I'm good for the judging and the after-party/dance in the Saloon.

You are down. In INK.