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I don't think a comparison between salsa and ketchup is really valid. They are different animals. When was the last time you sat down with a bag of chips and went through a bottle of ketchup at one sitting?

Grilled Chipotle Brandy Marinated Portobellas 20 Portabella Mushroom Caps 1 cup olive oil 1/2 cup wine vinegar 2 oz cotija cheese, grated (substitute Romano) 3 cloves fresh garlic 1 tsp ground black pepper 1 tsp ground oregano 1/2 tsp ground cumin 1/2 tsp ground coriander 1 7 oz can of...

And finally... 298. ...you swish your food around in your mouth to spread and/or maximize the burn! 299. when your head explodes and whole body goes up in flames and even your urine burns 300. when you unintentionally pronounce your governor's name as if the pronunciation were identical to that...

Came across this at the local MegaMart: Bumblebee Spicy Thai Chili Seasoned Tuna It was actually fairly warm, much more so than the G'day stuff, and had the added advantage of the garlic and onion. Obviously not as tasty as some of the personal concoctions we can whip up, but in a pinch...

The same G'day company also has a pink salmon canned with chiles. It seemed a little hotter than the tuna, maybe a 2 or 2.5. Made for a decent sandwich. Sidenote: Knowing canned tuna is like crack for my kitties, Scotch and Savina, I figured I'd let them try a tast of the chilified stuff...

Was intrigued by the above brand of tuna. Wasn't about to spend $20 on a case of some possibly wimpy tuna, so I followed the company corporate site to a store about 5 miles from my house that claims to carry it (Whole Foods). Will pick up a can and give it a try...

Canned Chilli Tuna

I have to second the Mild to Wild reccommendation. Their chipotle powder and sauce are really good. Jim Campbel grows his own chiles, and makes his own sauces and powders (His powdered applewood smoked Red Savina Habanero is a joy). He sells chiles and mash in bulk to a lot of the other...

This stirred up one of the other lists... Anybody else notice that in recent years chipotle has become a more and more popular item? It's showing up in chain restaurants, salsas and snacks. Problem is, they seem to share one characteristic, a complete lack of heat! Anyone who has tasted even a...

Actually this was compiled over a number of years off of the ChileHeads e-mail list (That explains some of the odd references) and involved mainly cutting and pasting on my part. I've also been adding the comments submitted above to the listing, am just shy of 400 entries now...

201. extra points if you can do it while chewing a hab 202. When your son of 2 1/2 years asks of the food on your plate: Mommy, is that hot? 203. When your son of 2 1/2 years asks: You like it? Me like it too! 204. When you fling the Victoria's Secret catalog to get to the Chile-head type mail...

Thai Garden Huntsville, Al.

I liked this place before there even was a Food Network. They really know how to integrate the heat and flavor of chiles.

Suzie Hot Sauce New Hope, Pa A diverse variety of award winning Hot Sauces, Salsas, BBQ Sauces & Rubs, Ground And Crushed Chiles, Wing Sauces, Chili Mixes, Spicy Snacks, Bloody Mary Mixes, Garlic & Chile Stuffed Olives...

Isn't that what Chili recipes are for? :-)

101. You have disdain for NH cops, and donated to the cook's legal defense fund 102. You can make wasabi, kim chee, horseradish, mustard, haggis, ramps, br 103. You've seen jicama/vidalia one time too many 104. You toss the evening's ration of chiles into the wok, and the ensuing blast of vapor...

Don't know if this has been posted before- Kit Andersons Bad Attitude Chili Here is the recipe for my chili that appears in BeeR the magazine. I grew up all over the place and was introduced to hot food at a young age. My wanderings took me to Texas for a while. It was there I learned that...

Tennesee Red Glazed Drumsticks This isn't really a recipe per se, but is one of my favorite grilled dishes. Blues Hog Tennesee Red Glazed grilled chicken drumsticks. I don't normally tout commercial products, but Blues Hog is produced by Bill Arnold, a long time denizen of one of my favorite...

A couple years ago at a Hotluck in Pa.I experienced a tiny little pepper called a Brazilian Wild. It was hotter than many habs I had sampled and would render most humans dysfunctional for 5 or 10 minutes.

Actually that is #393. Keep 'em coming, I'm adding them to the main listing!