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Need Great Salsa Recipe..Please!!
I need a really "KILLER" salsa recipe to impress my Hispanic Co-workers, and let him know the "Gringo" eggers can really cook!!
Our reputation as Awesome Eggers is on the line..
Thxs a million..
Roasted Tomato Salsa
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 Preheat the broiler.
2 In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
3 Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
4 Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
5 In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro
note: i would core the tomatoes before roasting.
This is a basic tomato salsa recipe. It's simple and that's what makes it great. I actually got compliments at the Waldorf Eggfest for this salsa. However the bean disaster negated any of that
[p]1 16oz can whole tomotoes
1 16oz can crushed tomatoes
1 large fresh tomato, quartered
2 cloves garlic
2 quarters of a large white onion
1/4 cup fresh cilantro leaves
1 Tbs sugar
2 tsp salt
1 Tbs lime juice
1 whole jalepeno pepper
1 whole chipotle pepper (dried jalepeno)[p]Put the above in a blender and liquify it.
Let sit overnight[p]Add chopped tomaotes, dice up the other half of the onion, toss in some chopped cilantro.[p]That's a good basic salsa. Heat it up by including a single habanero in the blender.[p]Enjoy!
Smok'inCSI,[p]Here's one that impresses everyone..[p]Essential Roasted Tomatillo-Serrano Salsa[p]From Rick Bayless's Mexican Kitchen.[p]Makes about 2 1/2 cups
* 1 pound (10 to 12 medium) tomatillos, husked and rinsed
* Fresh serrano chiles to taste (roughly 5, about 1 ounce total)
* 2 large garlic cloves, unpeeled
* 1 small (4-ounce) white onion, finely chopped
* 1/4 cup loosely packed, roughly chopped cilantro
* Salt, about 1 generous teaspoon
* Sugar, about 1 scant teaspoon (if needed)[p]Roasting the Key Ingredients
Lay the tomatillos on a baking sheet and place 4 inches below a very hot broiler
(or grill them). When the tomatillos blister, blacken and soften on one side,
about 5 minutes, turn them over and roast the other side. Cool completely on the
baking sheet.[p]Roast the chiles and garlic on an ungreased griddle or heavy skillet over medium
heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for
the chiles, about 15 minutes for the garlic. Cool, then pull the stems from the
chiles and peel the garlic.
Scrape the roasted tomatillos (and any juices that have accumulated around them)
into a food processor or blender, along with the roasted chiles and garlic. Pulse
the machine until everything is reduced to a rather coarse-textured puree - the
unctuously soft tomatillos will provide the body for all the chunky bits of chiles
and garlic.[p]Scrape the salsa into a serving bowl, then stir in between 1/4 and 1/2 cup water,
to give the sauce an easily spoonable consistency. Scoop the onion into a strainer,
rinse under cold water, shake off the excess and stir into the salsa, along with
the cilantro. Taste and season with salt and a little sugar.[p]Advance Preparation
This salsa should be eaten within several hours after you've added the onion and
cilantro, though you can make the puree a day or more ahead.
Smok'inCSI,[p]This is actually a fresh salsa. There are many variation, but good tomatos are key.[p]About 2 pounds tomatos 1/4 dice or blended (diced is better)
hot peppers to taste(3 jalepeno's deveined and deseeded makes a pretty mild salsa, 10 or so seranos processes to a pulp is my favorite. You can roast the peppers and tomatos on the egg until the skin starts to brown)
a couple cloves garlic minced
a fist sized white (onion small dice)
A typical bunch of cilantro - I love the stuff, so more is better)
Juice of a lime
Salt to taste
If I am making diced salsa for dipping, I sometimes add a couple diced red radishes. I know it's wrong, but the salsa stands up better, is a little crispier and the white and red intensify the color contrast.[p]Ed[p][p]
i dont write every thing down, sometimes i just take a picture. mint is what made this one good along with a purple chrokee tomato
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