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Hi There,

Yesterday, I posted about celebrating Dia de los Muertos today by remembering a friend or family member by telling a story about them.

Today, I am going to share a recipe to remember our friend Dave Wilson. The picture above is of Dave and Dom. Dom is the nut-entertaining DW. Dave loved being in the kitchen and cooking for his friends. He was well known in Hudson as the spaghetti and clams man. He had a generous spirit and a ready laugh. Dom and I deeply miss him. What follows is DW’s recipe for his secret sauce that I posted a few years ago.

All cultures have some variety of pepper plants, of differing intensities, that they cultivate and use to add that “BAM” to their cooking. Archaeobiologist have discovered that ancient peoples were enjoying spicy food made with hot peppers even before they got around to inventing pottery.

Today I am going to share with you a recipe I wheedled out of my friend Dave Wilson. It is truly a delectable condiment that he has been preparing and sharing for years but has kept the recipe his own “Secret Sauce”. Dave has married the Italian long hots to the Mexican habaneros. This marriage is so intense and beautiful that it should be in the wedding section of the Sunday Times. Dave has developed this condiment to work as a stand alone appetizer over crackers and cheese or spooned over a crusty slice of bread. It also makes a sensational addition to fish, meat or poultry.


  • 1/2 cup of EVOO
  • 1 teaspoon of kosher salt
  • 15 long hot peppers, seeded and cut into 2 inch pieces
  • 15 cloves of garlic minced
  • (1) 28 ounce can of petite diced tomatoes
  • (1) 10 ounce can of Rotel hot diced tomatoes with Habaneros


  • Add EVOO to a large frying pan
  • Add the long hot peppers and stir until golden – do NOT brown
  • Add the remaining ingredients and simmer for 30 to 40 minutes

I hope you have enjoyed reading this recipe as much as I have enjoyed bringing it to you. If you make it, drop me a line and let me know how you liked it and I will share your comments with Dave.

If you have a recipe you would like to share with me, please send an email to newclassicrecipes@gmail.com.

Goodby for now, ❤️💕Bernadette

17 responses to “D. W.’S SECRET SAUCE”

  1. This looks so tasty. Glad it’s not a secret anymore! 🙂

  2. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    A lovely tribute.
    I adore revealed secrets Bernie! This sounds really hot! Did you make pepper gas when cooking those long hot peppers?

  3. Yum! Love a spicy sauce and I can imagine how good this would be on a sharp cheddar.

  4. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    This recipe sounds delicious and easy to make. Win-win.
    Thank you for sharing this secret with us!

  5. Tandy | Lavender and Lime – Gordons Bay – I am passionate about using regional, seasonable and sustainable produce when I cook. I live in the picturesque fishing village of Gordons Bay with my husband and dog. Dave and I visit new places on a regular basis to experience the food and culture of the area.
    Tandy | Lavender and Lime says:

    I am sure this packs quite a punch!

  6. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    A lovely way to honor your friend~

  7. Hi Bernadette, my dad and husband love hot sauces and this one looks amazing. Thanks to you and Dave for sharing this recipe.

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