Perhaps some of this is increased education is from watching the Food Network on cable. Area cooks are now requesting fresh exotic chilies in supermarkets by name, whereas as recently as two years ago, according to one produce manager, shoppers had no idea what these peppers were, much less how to use them. Cooks used to be scared to use them, but not now. They buy them by the bunches, and the stores have to keep them in stock. There is also a surge of quality southwest restaurants in this area, using generous amounts of Ancho powder and Serrano chilies in their cuisine.
Asian restaurants increasing in popularity, and Thai chilies are now on many supermarket shelves.
All of this increased awareness is evident in this cookbook. The recipes, especially our winning recipe, have peppery new flavors. Slicing a fresh jalapeno pepper and removing the seeds is not so bad, and dramatically improves any sauce it touches. Area Hispanic markets are thriving, and carry spices at very reasonable prices, so even the most limited food budget can incorporate these new flavors easily. Take the time to surprise your family with the Spice Crusted Chicken, or one of the other spicy recipes in this year's book.