Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Chiles so hot they make habaneros seem -- yawn -- bland

January 9, 2011 |  7:50 am

Chilis 
For certain people, finding and triumphing over the world's hottest chile is one of those captivating, extreme pursuits like climbing Mt. Everest or running an ultramarathon in Death Valley in July. Even for nonparticipants, the spectacle of the quest is amusing. Until recently, the hottest chile available at local farmers markets had been the relatively common habanero, so it was a bit surprising to see the fabled Bhut Jolokia, a heat championship contender, displayed quite casually at the Santa Monica farmers market the last two few weeks. Read more in this week's Market Watch report by David Karp, "Market Watch: Super-hot Bhut Jolokia chiles," plus check out his photo gallery of the freshest fruits and veggies arriving at local farmers markets.

RELATED:

--Sweet & Savory: 13 bread pudding recipes from the L.A. Times Test Kitchen

--What are you drinking this weekend? We've got been and wine picks

--'Hungry Girl' heads to TV

Comments 

Advertisement










Video