Ring of Fire

BowlingJoe has been a fan of spicy foods and hot sauces since the early 1970s when the only thing that could be found in Port Angeles that was hotter than tomato sauce was Tabasco. (The original of course. The rest of the product line was 30 years away from being invented).

From an genetically acquired taste standpoint this makes absolutely no sense to me. My grandparents were of French-Canadian, Swedish, and English descent. Yet when I eat at Thai Restaurants, even 5-star dishes barely make me break a sweat. Jalapeno peppers go down like a dill pickle. Crushed red peppers on pizza? Always. And, although I draw the line at habaneros, I can’t get enough of the evil fire.

This all got me to thinking. Am I an addict? And is my stomach looking like a perforated PVC pipe in a drain field?

According to some research, when capsaicin, the chemical in spicy foods and peppers that makes them so hot, hits your tongue, your body registers the sensation as pain. This in turn triggers the release of endorphins, otherwise known as “happy” chemicals that give you an instant head-to-toe feeling of pleasure. While using spicy foods to feel pleasure may seem a bit similar to drug addiction, experts say there’s no harm in enjoying the burn and the ensuing rush of bliss.

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Just be careful you don’t get too used to the heat, otherwise other plain foods in your repertoire will start to taste bland and boring. That probably explains why I have a tendency to put Louisiana hot cajun sauce on my macaroni and cheese.

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An aisle at Double D Meats in Mountlake Terrace

And remember, if you bite into something fiery and find the pain unforgiving, capsaicin is a fat-soluble molecule. To calm the burn, don’t drink water, it'll only move the heat around to other parts of your mouth. Instead, drink whole milk or have a bite of ice cream for instant relief.

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Locally, if you're looking for a store that's the Taj Majal of heat, check out Double D Meats in Mountlake Terrace. Sure it's an award winning old fashioned butcher shop, but it also has aisles and aisles of hot sauce, barbecue sauces, peppers, and marinades. There's even a section behind a curtain for those naughty X-rated labels.

I'll end this tribute to the spices with an original salsa recipe that seems to be very popular. At least that's what they tell me at work when I bring it in. How bout it? Any other Chile-heads out there?

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BowlingJoe's Red Salsa

2 lbs. vine ripened tomatoes (blanched)

2 anaheim chile peppers (seeded)

4 jalapeno peppers (seeded to desired hotness)

1 medium yellow onion

3 scallions

4 garlic cloves

1 small bunch cilantro

juice from 1 lime

Lightly chop ingredients, process in salsa maker or food processor (be careful not to "over process" them). Chill in refrigerator. Serve with tortilla chips.