In honor of the debut of Burn! Magazine, we're giving away the first issue for free! But that's not all! We're giving away three disc-it grills, gift boxes from The Spice House, and six jars of the special edition El Pinto Scorpion Salsa! Stop by booth 417 at the show for details.

If you can't make it to the Fiery Foods Show this year, you can still register for these awesome freebies - fill out your name, email, and phone number here! We'll notify you via email if you've won! And don't forget to visit the Burn! website at www.burn-magazine.com to get the first issue FREE!

Visit the Burn! Magazine blog to see Saturday's winners! Click here.

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The 23rd annual show, beloved by foodies in the Southwest and elsewhere, takes place at the lovely Sandia Resort and Casino at the Tramway exit of I-25 north of Albuquerque.  For the fifth year in a row, the show is sold out of exhibitor space.  This year, we have a record number of trade buyers attending, and will feature the following highlights.

 

 

The launch of Burn! digital monthly magazine.  Get your free first copy at the Burn! booth, number 417.

The Great Disc-It Giveaway.  Nevin of Disc-It made 3 fiery foods themed Disc-Its, and you can register at their booths, 107 & 109.

The Pace Chef's Challenge, featuring three Albuquerque chefs vying for the "best dish made with a Pace brand of salsa."  It happens at 2 pm each day in the rotunda area at the east end of the main lobby.

Eat More Heat Live.  Broadcasting live from the show on Stickam.com during show hours Saturday and Sunday.  Next the the El Pinto booth in the main lobby.

Book Signings.  I'll be signing copies of my three latest books in the Rio Grande Books booth (315), each day at 3pm.

The doors open to the general public at 4 pm Friday.  See you at the show!  Complete show information is here.

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There's an app for nearly everything these days, so here at the SuperSite, we were wondering: what would be the best Chile Pepper Application?  An identification guide?  A growing guide?  A pairing of beers, wines, and spicy food?  This is not a formal survey, but we'd love to hear your comments.  Just log in and comment on this post, or send us an email, here.

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During the trip to Italy, I met Rita Salvadori, a charming chilehead with a great idea.  She manufactures this handy leather pepper powder holder that she calls "Peperita Polveri Peperoncino."  It holds ten vials of pepper powder with heat levels ranging from 1 (Aji Pesce Frutta) to 11 (Naga Morich). The holder folds into a handsome leather case with a zipper that measures 3 x 2.5 x 1 inches, making it convenient for pocket or purse.  I used it to spice up meals both in Italy and London, especially scrambled eggs for breakfast.
Unfortunately, this item is not sold in the United States.  But you can visit Rita's site here, or visit with her on Facebook.  Someone here should license this idea from her—what a perfect gift for the chilehead in your life!

 

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We are celebrating the 98th anniversary of the invention of the Scoville Heat Scale in our show shirts this year.  These are the backs of the shirts.  The front features the show logo and the date and location of the show.  A big thanks to Lee Robinson for tracking down the only known image of Wilbur's face, which he found in a college yearbook.  And to art directory Lois Manno for the designs.  For the first time in history, you don't have to come to the show to get a shirt.  We have partnered with Chile Traditions to retail them by mail order.  All you have to do is go here to order them.  Have fun!

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Every chilehead probably has some "chile gear;" that is, everyday objects emblazoned with images of chile pods.  We invite you to send us photos of your own personal chile gear.  For example, Marco Budinis in Italy sent us some examples of his chile gear.

His car keys:

His mouse:

His flip flops:

Send us photos of your chile gear by emailing here. 

 

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