HUFF… HUFF…
He blew on it to cool it down, then tentatively took a small bite from the corner.
Once he was sure it wouldn't burn him, he opened his mouth wide and took a huge bite out of the puffed-up center.
The soft, chewy sweet potato noodle sheet stretched out as he bit down, pulling taut before finally snapping.
The instant it entered his mouth, the unique sourness of the fermented pickled peppers, carried on the steam, hit him full in the face. It was accompanied by the faint, fresh aroma of chili, which exploded on his tongue.
The jalapeños, pickled for three days, still had a hint of crispness on the surface, but they had softened overall. The flesh was filled with a mildly sour juice and a touch of spice.
The texture of the jalapeños was similar to bell peppers—both are thick-fleshed, slightly sweet varieties. But enhanced by the roasted chili flakes and high heat, their spiciness had been kicked up a notch.
The next second, he tasted the wood sorrel.
