Some Like It Spicy
June 10, 2007
Even though I currently live in Chicago, I circumnavigate the globe weekly, sometimes even daily. How, you may ask? Is that even possible?
Well, if you count eating an international diet, it is. The right dish, and the right spices, can transport me to faraway lands, if only for the duration of the meal. A sprinkling of zatar reminds me of souks and bazaars, saffron of life along the Spanish Costas, and the many different kinds of chili peppers evoke locales as varied as they are.
Which brings me back to the prompt. “Spicy” can also mean hot, fiery, and bold. Amongst other things (hey, I’ve got to keep this blog relatively PG), I like my food hot. I add pepper, tabasco sauce, or salsa to nearly everything. In fact, I’m pretty sure that salsa, not bananas, is the world’s most perfect food. Besides the usual suspects like burritos and enchiladas, I’ve been known to put salsa on everything from egg rolls and burgers to pizza (it works especially well on pineapple pizza).
I even make my own on occasion. A salsa verde with very few, but ideally very fresh, ingredients – roasted tomatillos, a habanero or two, onions, cilantro, and garlic, all ground together in a blender and topped off with a little lime juice.
*Check out this week’s Sunday Scribblings for more spicy writing.