Krazy Lizard, you had me at “the hottest salsa in town.”
But when I found you, in your inconspicuous niche at Jefferson and Singer, I discovered your chile was as fresh as it was hot. With your complimentary fresh salsa bar and your free-form use of hard-to-find chiles, like arbol, guajillo and chipotle, I knew we could have a good time together.
The fun begins by loading up on chips and cups of housemade salsas of roasted tomato-arbol, jalapeño-tomatillo and more of the Lizard’s creative concoctions.
They are hot enough to cause major tongue tingle but not so hot as to scald away the flavor. A quibble, however: The quality of the commercial chips is not up to the great salsas.