Canon Fowler's postings at this board have caused me to wonder about the custom of giving diners a bowl of tomato/chili salsa and corn chips as an appetizer. I know Father Fowler has several times mentioned that traditional Sonoran food was not fiery hot. Here in Yuma, the food is similarly not fiery hot, but every sit-down Mexican restaurant here brings out some version of the salsa to customers--and almost every one in town is at least as fiery or hotter than what passes for "Hot" Salsa in jars in the supermarket--even the Herdez brand. Has this salsa always been part of Southwestern/Sonoran cuisine? Has the salsa always been so hot?