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Tomatillo Salsa

I came back from vacation and discovered a big load of tomatillos in the garden were ready to pick. Was trying to find a good roasted salsa that I can do on the Egg. Any suggestions are appreciated.
Clarendon Hills, IL
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Comments

  • AquacopAquacop Posts: 467
    No Help on the Salsa BUT - ROLL TIDE ROLL
    LBGE 2013 Located in Savannah, Georgia
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  • lousubcaplousubcap Posts: 6,082

    Here's a link to one I have found and enjoyed:

    http://www.rickbayless.com/recipe/view?recipeID=324  I use a CI skillet raised direct at 350-400*F.  Depends on the mood whether I opt in for the cilantro.  Double batch is about the right quantity and double the jalas in my house.  Enjoy!

    Louisville
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  • DMurfDMurf Posts: 481
    Remove the out paper from the tomatillos coat with oil, jalapeños, and yellow onion coat all with oil and a little S & P roast on the grill 350 for 40 minutes or so. Place is a food processor and pulse. If you do not want as much head remove the seeds and veins from the jalapeños. A squeeze of lime juice and chopped cilantro and you are good to go.
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • Dyal_SCDyal_SC Posts: 2,245
    Steven Raichlen's Salsa Verde is amazing. Here is a thread I made with the link to the recipe:
    http://eggheadforum.com/discussion/1152362/deer-tacos-yup-i-m-a-culinary-redneck
    2014 Co-Wing King
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  • NavymomNavymom Posts: 57
    This is the recipe I use. I either parboil or roast the tomatillos first. http://frostedbakeshop.blogspot.com/2010/05/guacamole-salsa.html
    Wear maroon, live maroon, bleed maroon.
    Denton TX
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  • twlangantwlangan Posts: 293
    I made salsa verde last winter with store bought tomatillos - recipe found randomly on the net. It ended up looking like something the Incredible Hulk barfed up, but tasted pretty darn good!  :)  First time I had tried anything with tomatillos.
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  • Remove paper hull, wash dry roast with poblano peppers, garlic and onions till soften and sjin begins to peel back from pepper.  Let cool remove skin from the garlic, onions and remove skin and stem form peppers, rough chop (or blender) season to taste , grab the chips and enjoy.  If you like the heat add a serrano pepper to the group.
    Also great over pork 
    :D
    Eggin in SW "Keep it Weird" TX
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  • Richard FlRichard Fl Posts: 7,812

    The salsa is a good start for some great, IMHO, enchiladas.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1230588&catid=1

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  • Solson005Solson005 Posts: 1,906
    I make the Rick Bayless one that @lousubcap posted all the time. I like to roast the tomatillos, garlic, and onion on the egg as it is coming up to temp. His grilled garlic and orange guacamole is one of the best guac's I've had. I get asked for the recipe every time I make it for somebody new. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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