I’m not sure when I had my first experience with spicy. It may have been the weak “taco sauce” Mom used for her Wisconsin tacos. Or, the fact that my uncle pushed me, or tricked me into trying new foods. Like the time he gave me a bite of his “sirloin steak”. We were a family of little money and many children, so sirloin was not on the menu. I loved the new taste, even when he told me it was actually liver. With that experience in mind, it may have been Uncle Willy’s trickery that began my journey of fearless food discover, including spicy.
Tabasco is my all-time favorite, with its vinegar taste, a definite plus. I can’t imagine an egg without it. It was a requirement when eating in the mess hall. SOS with tabasco was one of the best parts of being in the Army.
When eating at a Mexican Restaurant, I’ll judge it by the salsa they serve when I first arrive. It must be tasty, and have a bite.
I keep a huge container of pickled jalapenos in the refrigerator and add them to most things. There is also a container of horseradish that is used regularly. I know horseradish is not the same hot as a habanero, but I love its “heat”.
I have even been known to put a touch of cayenne in my brownies. Just enough to have people wondering if there is something different about them.
I won’t say,” the hotter the better”. I need to be able to taste it, but I do love spicy