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Favorite BGE Salsa

Let me start off by saying I love this forum and the great comradery everyone has.  I just got my egg about 3 weeks ago and been having a blast with it.  Some friends are having a Mexican night at their house warming part on Friday.  I volunteered to bring chips and salsa.  In stead of doing the usual doctoring up store bought stuff, I want to make a true home made salsa.  Just wondering what everyone's favorite recipes are.  Do you prefer to just grill the veggies and then chop them up?  Have you tried chopping them up and then boiling on the egg?  Looking for a bit of a smokey taste.  Sorry for the rambling and thank you in advance for your input.
Large BGE
Morton, IL


  • Richard FlRichard Fl Posts: 8,008

    I prefer to char on BGE. If you want a different flavor use tomatillo tomatoes instead of red.  The tomatillos give it a sweet flavor.


    Salsa, Pico de Gallo, Richard Fl.

    6-8 Whole Tomatoes
    1 Medium Red Onion
    1 Bunch Cilantro, fresh
    1 Can Green Chiles, diced, Ortegas/El Paso or similar
    1-2 Whole Jalapenos, fresh
    Juice from 1 fresh Lime
    1/4 cup Wine Vinegar
    1 dash Cayenne Pepper
    Fresh ground Pepper, to taste
    1/2 oz Cuervo Gold Tequila, to taste (optional)
    2-3 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba


    1. Take the tomatoes, onions and fresh peppers if you have them and char on BGE. Peel the black skin and add some to the salsa.

    2. Take tomatoes and cut in half against the stem, remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.

    3. Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomato to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture).

    4. Finely dice red onion, jalapenos, and cilantro (leaves only).

    5. Mix all ingredients (best the next day-will keep refrigerated for about a week)

    Recipe Type: Appetizer, Salsa

    Author: Richard Howe (Richard Fl)
    Source: BGE Florida Eggfest '09, Richard Fl

    Author Notes
     This is the way we like it, but play around for your taste buds, there are choices for

    each palate.


  • saluki2007saluki2007 Posts: 1,425
    edited November 2013
    Thanks Richard!

    I will definitely post pics no matter what recipe I use.
    Large BGE
    Morton, IL

  • calikingcaliking Posts: 7,615
    I've  used this recipe from Rick Bayless - simple and easy.  If you make the salsa then cook it,  it makes a great tomatillo sauce if you add pork/beef/chicken  later. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CookinbobCookinbob Posts: 1,655
    Here is mine, constructed from recipes I found on the web.  It is a cooked salsa and I can and process it (29 pints this year).  It is really good.  Heatwise it is on the mild size of medium, but easy to add heat if you like.

    Salsa with Corn and Black Beans 

    8 cups tomatoes, peeled, chopped and drained (you can use canned)
    2 1/2 cups chopped onion (2-3 onions worth)
    1 1/2 cups chopped green pepper ( 1 good sized pepper)
    1 can black beans drained and rinsed
    1 cup frozen corn
    4 chopped jalapenos (you decide whether to see them or not!)
    1 chopped red chili

    6 cloves minced garlic
    2 tsp cumin
    1 tsp black pepper
    1 tsp ground chipotle pepper
    2 TBSP Kosher salt ( or 1 Tbsp table salt)
    ¼ cup chopped fresh cilantro (or 2 Tbsp dried)
    1/4 cup sugar
    2/3 cup vinegar
    16 oz. tomato sauce
    6 oz. tomato paste

    Mix all ingredients, bring to a boil, and boil for 10 minutes. Pour into hot jars, process 15 min in boiling water bath

     Makes 9 pints 

    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • henapplehenapple Posts: 15,170
    Omg, I hate to give him any more credit... Go to Griffin's Grub and look up his hatch chile salsa
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • saluki2007saluki2007 Posts: 1,425
    Thanks guys.  I'm going to be making this tonight.
    Large BGE
    Morton, IL

  • billyraybillyray Posts: 1,136
    Pico De Gallo:
    4 vine-ripe tomatoes, chopped
    1/2 medium red onion, chopped
    2 green onions, white and green parts, sliced
    1 Serrano chile, minced
    1 handful fresh cilantro leaves, chopped
    3 garlic cloves, minced
    1 lime, juiced
    1/4 cup extra-virgin olive oil
    1 teaspoon kosher salt
    In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

    Yield: 2 cups

    Read more at:
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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