Ketchup is kaput! In January 2002, the sale of salsas and related sauces exceeded the sales of ketchup. More and more restaurants are turning up the heat. At Cardullo’s sales of fiery foods are at an all time high. What is fueling this fiery feast? Some say that the changing immigrations patterns are playing a large role in boosting the popularity of hot foods. Asians, Africans, Mexicans and Central Americans all have their variations of fiery foods. The world is getting smaller. People travel more and experience other cuisines.

One of my favorite of all hot sauces - I discovered in Bali. I was dining at a small native restaurant (while my associates were at a well known world wide hamburger chain) and I kept trying to get a hot sauce with my meal. Finally, in desperation, they served me a dish of fresh ground chilies in sweet soy sauce (ketjep manis). It was great! Just the right blend of hot and sweet. I have never seen it bottled but it is very easy to make and it keeps forever in the refrigerator. This Spring get some fresh chiles, course grind them in a food processor and mix them with equal parts of sweet Indonesian soy sauce. (Available at Cardullo’s, of course.)

Chili peppers have long been a staple in equatorial cuisines and are now igniting American taste buds as never before. In fact the popularity of Thai and Caribbean cuisines indicates that American taste buds are adapting to higher levels of spiciness. This seriously searing trend has snuck up on us and struck some elemental flavor chords. Fiery, fruity, smoky salsas give sparkle to ordinary grilled meats, poultry, and fish.

In the new low-fat, low-salt, little-meat American kitchen, the name of the game is flavor. Chilis have it. Along with their legendary heat, they add a jolt of clear, bright, stimulating flavor.

Health considerations have also added to the popularity of fiery foods.  For example, one chili pepper has more vitamin C than an orange or grapefruit. Another is that chili peppers are natural stimulants because they release endorphins in your blood stream, similar to a runner’s high.

Here are a few tips: 1) Most of the fire in chile peppers is concentrated in the seeds and connecting membranes. To reduce the burn when cooking with chiles, slit the pepper and wash away seeds. 2) Wear plastic or rubber gloves. Capsaicin, the potent alkaloid that provides the heat, can linger for hours on your skin. 3) The antidotes for an internal overdose of chile heat are dairy products (milk, yogurt, ice cream) or starches (bread, potatoes, rice).