Article: Heat is on with peppers and fruit

Fruit is the hottest thing on today's salsa market.

Peaches, plums, watermelon, cantaloupe, papaya, pineapple, mango and nectarines are cozying up to chiles to create a mixed marriage made in heaven.

It ain't your grandpa's salsa, that chunky, jalapeno blend that's red from the tomatoes and hot from the chiles. Now, the haute thing is hot things in many tropical hues.

"First came the regular stuff we all grew up with: tomatoes, garlic and peppers," says W. Park Kerr, founder of El Paso Chile Co., one of the premier boutique salsa makers. "Then all the salsas started getting hotter than hell. Now things have started moving back to the center. People want heat, but they also want flavor. And ...

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