Whether grown in a humble kitchen garden or contributing to the 2021 Nobel prize, a story of chili peppers is an epic tale of diaspora. The ancient fruit grew wild in South and Central America, traveling to Europe, India and China before flaming culinary passions across North America. Capsaicin is the ingredient that makes eyes and noses run, but it was proven with that global science prize just a few years ago, it’s all a genetic ruse. Capsaicin activates a pain receptor intended to protect a body from actual fire. With chilis, the tongue experiences the thrill without the danger, like a scary movie or the plunge of a rollercoaster. It’s not real fire, even if the tears are tangible.
When it comes to culinary adventure, local makers, mixologists and chefs eschew the Scoville spiciness scale gauntlet of the YouTube show “Hot Ones” for the deep flavor and enticing heat of a deliciously balanced dish or sip. There’s nothing like a bit of spice to take the chill off a day in winter wonderland, and chili peppers ignite cuisines and melt seasonal ice with the most delectable of fires.
Hot, Sweet and Spicy at Simón Latin Cuisine
Warm up on a cold night with an order of Aguachiles from Simón Latin Cuisine and Margaritas. This traditional dish from the Mexican state of Sinaloa is made with tiger prawns, serrano peppers, marinated red onion, cucumber, lime and cilantro. “The heat of the chilis,” said chef and owner Roberto Cardenas,“combined with the crisp bite of cucumber and the sweetness of lime,” is best accompanied by a seasonal margarita with fresh pomegranate juice—the perfect picante antidote for winter doldrums.
Simón Latin Cuisine and Margaritas | 221 NW Hill St., Bend
Turn up the Volume at The Coyote
Cocktail menu creator Brian Moe looked to the tradition of Western movies to inspire the spicy libations at The Coyote. True Grit’s zip derives from a dried chili infusion into the bourbon, while Blazing Saddle builds its fire from tequila that undergoes a house-made process of infusing the Mexican spirit with cumin and cilantro. The seasoned tequila is combined with mezcal (for a subtle smokiness), fresh lime juice and triple sec, and is served in a rocks glass rimmed with Tajin, adding a salty, citrus and spice flavor to the profile.
The Coyote, 910 NW Harriman St., #100, Bend
Another spicy sip: Dogwood at the Pine Shed serves the Beesting, mixed with aged tequila reposado, habanero, honey, mint and lemon on the rocks, making it spicy and bright. Dogwood at the Pine Shed, 821 NE 2nd St., Bend
Level Up with Thai-style Sukiyaki at Wild Rose
The Thai-style Sukiyaki at Wild Rose can be ordered with a spice level of three, four (very spicy) or five (extremely spicy), and is composed of clear glass noodles stir-fried in a spicy fermented chili sauce with garlic, Napa cabbage, egg and Chinese greens with a choice of protein. When it comes to this family recipe from the city of Chiang Mai in northern Thailand, chef Paul Itti isn’t pulling any punches. Forewarned is forearmed.
Wild Rose, 150 NW Oregon Ave, Bend
More Fiery Favorites: Spork’s Spicy Fried Chicken | Wing Zaab at Sen | Saam lettuce wraps and Tteok Bokki, a spicy rice cake with gochujang (Korean red chili paste) from Yoli
Pour on the Heat with fRED Sauce
Fred Giacomini forged his own chili destiny working in the restaurant business before creating his brand, fRED Sauce. The adventure began in 2018 with a four-ingredient recipe—Fresno chilis, red wine vinegar, garlic and sea salt. He discovered Cherry Bomb peppers at a Portland farmers market and bought 10 pounds. By 2019, his order was upped to 7,500 pounds, then fermented and bottled into 400 cases of fRED Sauce. Today the fRED Sauce lineup includes the original hot sauce, with medium heat at the back of the tongue and sweetness up front. The best-selling Green Sauce, added in 2021, gets tartness from tomatillos and sweetness from lime, with a whisper of smoke. Habañero Red, introduced in 2022, has “creeper heat,” balanced with roasted red peppers, carrot juice and sweet onions to enhance food, not dominate it.
More Local Hot Stuff
Sakari Farms produces a suite of 13 sauces that showcase the supernovas of heat—from Carolina Reapers, Maruga Scorpions to Peach Reapers and Ghost Peppers. Bend Sauce’s new owners, David Rabe and Jason Berry, keep tongues tingling with Chipotle Hot Sauce and Smokin’ Hot Honey. And watch for chili, ginger and garlic-infused vinegar from Cultivate Farms.
