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Tomato Substitue

bitslammerbitslammer Posts: 818
edited November -1 in EggHead Forum
I'm not a fan of raw tomatoes, but I do love salsa, pizza sauce, ketchup etc. I just don't like them raw so I'm always on the search for alternatives. Last night I really hit the jackpot.

I made some salsa/relish/chutney (whatever you want to call it) with some of the pickled watermelon rind I made a few weeks ago. I just diced it finely and added onion, red pepper, jalapeno, black pepper, chile powder and a bit of honey.

Just had some on chicken soft tacos made of leftover Egged chicken. It was fantastic. Of too buy more watermelon just for the rind! When I made my pickled rind I used a good deal of lemon/orange zest so this also has a nice citrus kick. Can't wait to Egg some fish for fish tacos to put this on. Just have to suffer through the heat index.

Pickled Watermelon Rind Salsa by bitslammer, on Flickr


  • EggObsessedEggObsessed Posts: 216
    That's a great idea! Yummmmmmmm.........
    Egging with NoJokeSmoke (Bruce) in SW Austin, Texas
  • Photo EggPhoto Egg Posts: 3,150
    Very cool.
    I have the same view on tomatoes.
    Your relish looks very refreshing and still healthy.
    Thank you,

    Galveston Texas
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Two of my 5 kids have the same feeling about raw tomatoes.

    Do you mind sharing how you are pickling the rinds and the mix for the "salsa/relish/chutney". It would be nice to have something else to offer those picky ankle biters.

  • Capt FrankCapt Frank Posts: 2,578
    Looks good Chris, how have you guys been??
  • Richard FlRichard Fl Posts: 7,547
    Looks great. Did some chutney recently.

    Chutney, Watermelon Rind, Richard Fl.

    This is a combination of a recipe for watermelon pickles, which had cinammon and clove flavoring and a chutney that had some of the other ingredients, plus what I added.

    6 Cups Watermelon Rind
    1/4 Cup Salt
    Water to cover
    1 Small Spice Bag with
    3-4 Sticks Cinnamon
    1 Tbs Whole Cloves
    1 1/2 Cups White Vinegar
    8 Ozs Golden Raisins
    1/2 Cup Ginger, Fresh, shredded
    1/3 Cup Pickled, Chili Peppers, Chopped Finely
    1 Tbs Crushed Red Pepper
    6 Ozs Maraschino Cherries, Chopped in half, reserve juice
    2 Medium Vidalia Onions
    1 Tbs Indian River Rainbow Pepper
    1 Tbs Death by Garlic Seasoning
    2 Cups Sugar, White
    1/2 Cup Chopped Walnuts

    1 Peel and trim rinds so that they’re all white; cut into 1” cubes. Dissolve salt in water and soak rinds for an hour or two or overnight in refrigerator. Rinse the salt off. In a heavy pan cover with fresh water and bring water and rinds to a slow boil and cook for about 30 minutes until rinds are beginning to clear. Rinse and add to seasonings.
    2 In a 4-quart saucepan, combine rind, spice bag, all seasonings, vinegar, water, sugar, ginger, peppers, garlic, salt and black pepper. Bring to a boil, and stir until sugar dissolves. Cook for about 15-30 minutes. Stirring often.
    3 Check rinds by probing with a toothpick---they should be slightly firm. Allow to cool, place in a covered glass container or jar and refrigerate overnight to allow flavors to mingle. Or cool chutney and chill in airtight container for 1–3 days to allow flavors to mellow.

    Recipe Type

    Recipe Source
    Source: BGE Forum, Richard Fl, 2011/06/20
  • A great idea - my wife hates raw tomatoes so much she has a phobia of them! I will try the recipe.

    Richard, you guys over the pond use the term 'cups' in recipes - it's not a term we use in the UK so how much does a cup weigh? I always get stuck with this term when following US recipes - help appreciated!
  • Austin  EggheadAustin Egghead Posts: 3,078
    That sounds like a winner. Looks good too, nice picture
    Eggin in SW "Keep it Weird" TX
  • bitslammerbitslammer Posts: 818
    Grandpas Grub wrote:
    Two of my 5 kids have the same feeling about raw tomatoes.

    Do you mind sharing how you are pickling the rinds and the mix for the "salsa/relish/chutney". It would be nice to have something else to offer those picky ankle biters.


    I just wing it with salt/sugar/vinegar and spices. I Googled for a recipe and saw they all seem to share that part. I like Richard's method. I don't use a proper canning method because I'm using so much salt & vinegar that I'm not worried about bacterial growth. The pickling part is still a work in progress for me. In my first attempt I didn't remove the skin because I wanted to see if I could keep that. Didn't work; too leathery.
  • Egg JujuEgg Juju Posts: 658
    Nice idea... looks delicious!
    Large and Small BGE *
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Thanks for the follow up. I was wondering about the skin.

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