Foodstuffs: Southpaw of the Border

Almost 15 years after he blew the World Series, ex-Phillies pitcher-turned-­oddlybeloved Comcast sports analyst Mitch “Wild Thing” Williams is still bringing the heat — only now it’s in a jar. Recently, he introduced his Wild Thing Southpaw Salsa (in mild and “wild”), a smooth recipe already garnering fans by the chipful — Slack’s Hoagie Shack uses it as a sauce on its chicken cheesesteak. So how “wild” is the hotter version? “It won’t hurt ya, but it’ll stay on your tongue for a little bit,” says Williams, who invented the recipe after his personal search for nonchunky salsa came up empty. From home plate to your plate, here’s hoping this home run — forgive us, Mitch — helps us forget that one in ’93.