Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
PING: AZRP
Options
Misippi Egger
Posts: 5,095
I sent an email earlier through the Forum.
Just checking to be sure you got it.
Just checking to be sure you got it.
Comments
-
I didn't get it Clark, can you resend it? -RP
-
Forum email seems to be intermittent.
I made some of your Fire-roasted salsa yesterday and it was great. The family, though, thinks it is a little too hot for them. I did NOT remove the seeds or membranes from the peppers before pureeing. I all the veggies steam under foil for an hour or so (got distracted) and the onion was very soft and sweet - more like a baked onion than a crunchy, raw one.
I did add the juice form a second lime after tasting, to try to ease the heat a little.
Suggestions to cool it a bit? Remove the seeds? Only one serrano instead of two, but leave the seeds? Do you get your onion soft, or leave a little crunchy?
Sorry for all the questions, but this is my first time to make a salsa and it really is good! Will probably make another batch this afternoon, since the kids, grandkids and some friends are coming over to suck down some crawdads!
Thanks,
(clark123@me.com) -
My onion was fairly soft and sweet smelling. I left the seeds in the peppers but removed them from the tomatoes. As far as the heat goes, it mellows out after a day in the fridge. If it is still too hot just add more tomatoes. -RP
-
Thanks. It was slightly less hot today - in fact - it is all gone now !
Gonna make another batch this afternoon - might just increase the tomatoes to 8.
Fun to experiment.
Thanks for posting the original post and giving me something to 'play with'.
32# of cooked crawfish (plus fixin's) ordered for dinner tonight. :woohoo: :woohoo: -
One other thing is I don't steam the veggies. I'm trying to blacken them to get that smokey slightly burned flavor. -RP
-
I think I mis-spoke. I was referring to covering them in a foil pan AFTER charring them on the Egg. While they cooled, before pulling the skins off. I got distracted and left them covered for an hour or so. May not have made a difference, though.
Thanks again !
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum