I recently got a comment from someone asking what a ‘Poblano’ pepper was. I realized that living in Los Angeles, I am spoiled by the ready availability of nearly every type of chile pepper, both fresh and dried. One of our first posts discussed the basic varieties of dried chiles, so here I thought I’d…
Go to any good Mexican restaurant or taqueria and you’ll likely find Chile Verde (Green Chile) on the menu. Chile Verde is typically made with pork shoulder slow-simmered in a sauce of fresh green chiles and tomatillos. (By the way, for our non Spanish speaking readers, ‘tomatillo’ is pronounced ‘toe-ma-TEE-yo’.) It makes a fabulous filling for burritos,…
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…
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