Lamentations of a Budding Chilihead

Recently, I’ve come to the conclusion my tastebuds are changing somewhat drastically. How so? As it turns out, where once I couldn’t even tolerate medium heat, and Taco Bell Medium sauce packets were the equivalent of agony, now all commonly available hot sauces only impart a mild zip.

Tabasco? Watery vinegar. Frank’s Red Hot? Tomato sauce. Cholula? Ketchup. Sriracha? Garlic ketchup. Insanity, to put it bluntly, and it was becoming a problem. What do I put on my tacos, pizza, and salad when anything I can buy at a supermarket is the equivalent of tepid bathwater?