Marc Gelinas, owner of Comida Loca Inc., weighs his New Mexico hot green chile, dried and crushed, before mixing it with his other seasonings to make his green chile chicken soup base. A heat-and-serve version of his soup is being unveiled this weekend at the National Fiery Foods & Barbecue Show. "If you breathe in too much chile powder, it can send you coughing for a while," he said from his Albuquerque warehouse. "It's hot chile and pretty powerful stuff."