Hotter than a Two-Peckered Puppy Dog

Several years ago, I got it into my head that I needed to make tortilla soup, and by needing, I mean NEEDING. I wanted Islands’ recipe, which I found online, and I mixed in a few others to round it out. (That’s pretty much how I cook. I look for 3 or 4 recipes for the same thing and take bits and pieces.)

The recipe I found called for chipotle peppers. It said a can of them. I swear to god it did. Being in San Diego, means I can buy real Mexican ingredients. No El Paso Salsa in my house. I go for the real deal. The real deal is missing one thing that you get on Americanized Mexican food, there is no heat scale on the jar/can.

Continue reading