Editor's note: Each week, Gretchen VanEsselstyn of Chile Pepper magazine drops by to drop some Serious Heat. Here at Chile Pepper magazine, masochism is alive and well. For our annual March "Hot Sauce" issue, we tasted a few hundred hot sauces from makers large and small over a four-week period. We categorized them, wrote up notes, took some photos, and assembled the info into a giant buying guide. And then we checked in with our gastroenterologists. This year, we took a journey through the alphabet, from A for Asian and African sauces through Z for ZestFest, with stops along the way for categories like Chipotle, Dessert, Garlic, Jerk, Mustard, Texas, and, of course, XXX. I is for Ideas, and the...
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