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need salsa recipe
Comments
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I'm really liking this one right now.Just had some SWMBO made.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Salsa, Pico de Gallo, Richard Fl.
INGREDIENTS:
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
Procedure:
Take tomatoes and cut in half against the stem, remove the seeds and any juices and
discard. Dice tomatoes in 1/4 inch pieces.
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).
Finely dice red onion, jalapenos, and cilantro (leaves only).
Mix all ingredients (best the next day-will keep refrigerated for about a week)
Recipe Type
Appetizer, Salsa
Recipe Source
Author: Richard Howe (Richard Fl) -
double_ds said:I have a few good tomatos ready and would like to make some salsa this weekend. anyone have a good recipe for me to try?Ingredients:5 Tomatoes1 big onion or two medium5 jalapeño peppers (mild) or 8 serrano peppers (hot)2 limes (the green and small, not the yellow and big lemon)3 garlic clovessaltblack pepperProcedure:Make a cut in three of the tomatoes and insert on each one a peeled garlic clove inside the tomatoes.Wrap the tomatoes, peppers and onion in thin foil, and put them on the grill directly over the high heat (around 30-45 minutes). You can wrap the tomatoes and the peppers together, but the onions should be apart, as it takes longer to cook them (around 1 hr)Once everything is cooked appropriately (very soft and a bit charred), put the onions, tomatoes and peppers in a bowl and mash them, until the onion is fully split and the tomatoes, peppers and garlic cloves make a coarse puree consistency.Squeeze the limes and add the salt and pepper to your taste.
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Tex-Mex Restaurant Style- (This is our go-to)I lg can of San Marzano Tomatoes (These are the best but you can use regular canned if you want)1 Med white onion2 jalapenosCilantrolimegarlic saltWe use a food processor-Combine tomatoes, quartered onion, quartered jalapenos (you can start with one and add if it's not spicy enough for you), juice of 1/2 lime (if it's a good lime- if it does not have a lot of juice, use the whole thing), maybe 15 cilantro leaves and a tsp of garlic salt and give it a spin.taste it and add salt, lime and jalapeno to suit your taste but this is usually right on it.Keepin' It Weird in The ATX FBTX
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Ours is almost identical to the one DMW posted and she uses fancy pics and real measurements. Do that one. I highly recommend san Marzano Tomatoes over the cheapos though. huge difference.Keepin' It Weird in The ATX FBTX
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Try this one from DP.
http://dizzypigbbq.com/portfolio/fajita-ish-dusted-corn-salsa/
We made it last weekend and are making even more (ALOT MORE) tomorrow. I will be posting pics of it later in the day tomorrow. I like it because I get to use the egg to cook the veggies!
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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I never measure my salsa, but my list of ingredients is pretty small.
Tomatoes
onion
Jalapenos
cilantro
cucumber
squirt of lemon juice
dash or two of salt
everything diced by hand
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Love the Chevey's knockoff Recipe on the BGE
- 2 lbs fresh tomatoes
- 1 large onion, sliced
- 2 jalapeno peppers
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon black pepper
- 2 teaspoons salt
- 2 teaspoons garlic, minced
- I add some smoked Paprika
Grill on open flame tomatoes, onion and jalapeno pepper (I oil them and put them in a CI skillet on the egg ). Remove when slightly chared and tomatoes soften and split. Remove from grill and let cool. Drain accumulated liquid. Remove stems from jalapenos and end core ends of tomatoes (I peel tomatoes). Place tomatoes, onions, jalapeno pepper, and all remaining ingredients into blender. Blend until desired consistancy (approx 10 seconds). Pour into container and chill. Serve and enjoy with your favorite chips
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I highly recommend san Marzano Tomatoes over the cheapos though. huge difference.
Normally I'd agree, but mid-summer, go for your own or from the Farmer's Market (I guess the OP is starting from that point, never mind....)I always mince up one or two chipotle peppers in my salsa, really like that flavor._____________"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Mango, pineapple apple, Pico de galo....traditional? What are you using it for/any specific dish ie chicken, fish etc? If that's already been answered I apologizedouble_ds said:I have a few good tomatos ready and would like to make some salsa this weekend. anyone have a good recipe for me to try?
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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