So over at Serious Eats, there’s a post about increasing your chile tolerance. While I agree with the message (namely that some of the best cuisines in the world are pretty hot, and that it’s worth developing a tolerance so that you can enjoy them), I feel they left out a key component: Start slow and build up to all out! In the first few days, only add half a jalapeño or a couple drops of hot sauce, then after you’re comfortable with that, increase it steadily and gradually. Within a few weeks you’ll be a fire-breather, undaunted by whatever the world’s kitchens can throw at you. Good luck.
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