New Mexico Red Chile Sauce

This essential sauce is adapted from Joseph Wrede, head chef at Joseph’s of Santa Fe. In it we use dried red chiles that we’ll rehydrate and combine with onions, garlic, cumin and coriander for an authentic Red Chile Sauce. In his recipe Chef Joseph uses New Mexico chiles, no doubt. I used Guajillo with a couple of Chipotles…

Ginger Habanero Cranberry Sauce

Just in time for Thanksgiving, this delicious variation on traditional cranberry sauce deserves a place at your table. Cranberry sauce, like apple sauce is so ridiculously easy to make and so much more delicious than its canned or bottled cousins, there is no reason whatsoever not to make it yourself. The natural pectin in the berries thickens…

Southwestern Barbecue Sauce

I know that barbecue season is drawing to a close here in California. I know there are places in the US where people’s grills are under two feet of snow, Nonetheless, here at Hot Eddie’s we grill rain or shine, night or day, cold or heat. Kinda like the Post Office “…Neither snow nor rain nor…

Lisa’s Salsa Arbol

If you look, you can find amazing recipes in the most unexpected places. I wrote about how we came to make Manny’s Uncanny Salsa, and here is another one. We were visiting our new chiropractor in Oxnard this week, and chatting with the woman who keeps the office together, Lisa. Somehow, the conversation got around…

Salsa Verde

What do you do when someone gives you a big bag of tomatillos? Well, when life gives you lemons, you make lemonade, right? (Or limoncello). Here at Hot Eddie’s, when life gives you tomatillos, we make Salsa Verde (Green Sauce). Some Green Chile salsas are mild, some are fiery hot. You control that by varying the…

Manny’s Uncanny Salsa

Recently we did a little work in our kitchen. The big news: We finally retired our beloved hundred-year-old Detroit Jewel gas range. It was a faithful companion for many decades, but it was time to enter the twenty-first century. The Jewel found a new home in Mannilla. Yes, Manilla in the Phillipines. It goes into retirement as…

Salsa Roja

Go into any Latino market and you will find a bewildering array of dried chiles. Guajillo, Puya, Pasilla, Chipotle, Ancho, Arbol. So many different shapes, colors and textures, different chiles for different dishes. Here at Hot Eddie’s we use all of ’em from the large sweet Ancho to the tiny, pea-sized Chiltepin. Each chile has a…