New York, NY -- It used to be the worst thing you could say about a hot sauce was, "This stuff's made in New York City."

But times have changed, according to one foodie who's hot for hot and spicy foods.

Joel Gregory, publisher of "Chile Pepper" magazine, says the Big Apple is now a hot bed for "chileheads," thanks to chefs who are attempting to pepper their cuisine in new ways.

He says the hot new trend among chefs is "sweet heat," which means using chile powder for fudge and jalapeno peppers for jelly.

Gregory admits that the chilehead community has been chilly towards New York -- and salsa commercials disparaging the city haven't helped.

But things could change starting Monday (Mar. 8), when "Chile Pepper" magazine offers its first annual "Zesty Awards" to honor New York restaurants that add spice to a food fan's life.

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