"I was hearing from customers that our salsa just wasn't hot enough," said Joseph Parsons, chef at Jo-Jo's Tacos in Lauderdale-By-The-Sea. "So I decided to make a salsa from the hottest stuff I could find." Parsons ordered dried Bhut Jolokias to conjure serious heat.
El Yucateco Hot Sauce: This stuff's no joke."You call this spicy?" said Brad, a broad, bearded New Yorker with a penchant for heat. "I gotta tell you, sister, this ain't hot at all." Brad, a friend of my parents', was talking about my mother's homemade enchiladas. Since I was a kid, she would mak ... More >>
I haven't been more frightened to eat something as I was this week. Food critic and resident sadist John Linn walked up to my desk holding what looked like a glass trophy filled with long green peppers. He asked if I liked spicy foods and I replied that I did. As soon as the words came out of my ... More >>