A Glimpse into Hot Eddie’s Fridge

I have scaled back, somewhat, my collection of hot sauces in recent years. Here is a snapshot of my ‘salsa shelf’. “Why so many?” you might ask. Well, different flavors for different cuisines. In the back is a bottle of Crystal hot sauce for gumbo, Jambalaya and other Cajun/Creole dishes, and hiding back there is…

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…

Ten Minute Salsa

There are thousands of salsa recipes out there. Green, red, fresh, cooked, hot, mild, simple, complex, you name it. We will be featuring many of them here. Some require soaking of dried chiles, roasting, cooking, pureeing, straining, and if you just want some chips and dip, you have to plan way ahead. For our first…