The Heat Is on

We have an admission to make – we have the hots for you. For 24 years, you've eaten enough jalapeños and pasillas, Scotch bonnets and cubanelles to make even Wilbur Scoville turn red. In the process, you have provided thousands of meals for people in need through the Capital Area Food Bank of Texas. We have to say we're mighty impressed. We're glad to have you back again; we've been a hot mess without you.

We also hope your taste buds have had a chance to heal in the past year, because we plan to give them a workout. This year, we are adding a new judges' award for commercial super hot sauce. Our cadre of celebrity chileheads have the daunting task of tasting some of the most extreme concoctions in the land in order to crown the capsicum king. And you have the difficult task of determining the People's Choice.

As always, we'll have ice-cold beer and frozen treats to cool the burn. Our lineup of saucy musicians will keep you sweaty. And Chronicle food contributor Claudia Alarcón has done her usual exemplary job of organizing our Cooking Tent demos with the Le Cordon Bleu College of Culinary Arts.

We hope newcomers and veterans alike have as much fun enjoying our festival as we have had organizing it. Because of you, our annual gathering has become the world's largest and best hot sauce celebration. We thank you for braving the heat – and for always adding fuel to our fire.