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@ Lousubsap - Your Roasted Salsa

scooter759scooter759 Posts: 248
edited August 2012 in EggHead Forum

LouSubCap - there was a post a while back about salsa's and I bookmarked your roasted recipe. Now that hatch chile's are available here I wanted to make a batch. Do you skin or cut anything before you roast them or just afterward. Mainly curious about the onions.

Thanks.

Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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Comments

  • scooter759scooter759 Posts: 248

    Hey eggheads, I guess what I really wanted to say was I've never roasted veggies in this fashion. I would appreciate input from anyone whose done this before.

    Thanks.

    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Not sure of recipe, but if I were roasting veggies for salsa, I wouod keep everything whole with skins on, EXCEPT the onions. Those, I would peel and either half or quarter depending on size.
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  • Not sure of recipe, but if I were roasting veggies for salsa, I wouod keep everything whole with skins on, EXCEPT the onions. Those, I would peel and either half or quarter depending on size.
    That's the way we do it too. When we do hatches like this time of year, we roast until blistered and start to blacken in many spots, then put them in a ziplock while still hot and let them steam for 10-15 min. Then the skin litteraly peels right off. Same as MQ with the onions. I take the paper off, cut in half (or just throw the whole thing in the lump) and roast them that way



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  • bigphilbigphil Posts: 1,386
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Oh....and hopefully you're using fresh squeezed lime juice. Half the limes and grill those cut side down for a little bit too before squeezing.
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  • lousubcaplousubcap Posts: 6,655
    Late to the party but bigphil obviously has the link-Never have roasted the limes but will have to give that a go.
    Louisville   L & S BGEs 
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  • scooter759scooter759 Posts: 248

    Hey guys, thanks for the input. I ended up roasting everything whole with a little evoo @ 400 direct. Salsa turned out really good, next time though I'm gonna half the onions. Didn't think about grilling the lime either. Will try that next time too.

     

    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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  • BotchBotch Posts: 3,276
    Not sure of recipe, but if I were roasting veggies for salsa, I wouod keep everything whole with skins on, EXCEPT the onions. Those, I would peel and either half or quarter depending on size.
    That's the way we do it too. When we do hatches like this time of year, we roast until blistered and start to blacken in many spots, then put them in a ziplock while still hot and let them steam for 10-15 min. Then the skin litteraly peels right off. Same as MQ with the onions. I take the paper off, cut in half (or just throw the whole thing in the lump) and roast them that way


    This.  I became a chilehead after living in Albuquerque 5 years.  Lost my local source for roasted chiles about four years ago, but found a new one this year; can hardly wait!   B-)
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • lecramslecrams Posts: 106
    What type of chilis are you guys using? This sounds incredible!
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  • scooter759scooter759 Posts: 248
    What type of chilis are you guys using? This sounds incredible!

    In this case it was Hatch chiles. Great Flavor. First time I had them was in San Antonio. Walking in to Central Market and they were fire roasting them outside in huge round wire basket. The smell was incredible. But you can use whatever, depends on your heat preference.
    Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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