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Grilled Salsa with Hatch green chiles

500500 Posts: 2,724
chiles, onions, cherry tomatoes, can of fire roasted diced tomatoes, garlic, sriracha, Tabasco chipotle sauce, franks redhot, lime, salt, and pepper. All pulsed in the food processor. Tasty. The chiles raw were like green peppers. Was not impressed about what all the fuss was about. But when roasted the flavor comes out of the peppers. Tasty. 

Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

Comments

  • lousubcaplousubcap Posts: 16,770
    @500 Great looking salsa right there.  Toss that on some eggs this AM and you are off and running.  And thanks for the insight on the hatch chilis as I had wondered the same thing.  Roast 'em if you got 'em.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SmokeyPittSmokeyPitt Posts: 9,860
    That looks amazing. Good to know about roasting. If I ever get my hands on some that is how I will do them. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • 500500 Posts: 2,724
    Yep. Blister the skins. Soften the flesh. Bag or cover with plastic wrap in a bowl. Peel the skins and add to whatever dish. I wanna do chicken enchiladas with green chile sauce now. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • SciAggieSciAggie Posts: 3,564
    +++^^^^+++ Yes. Roast them until they are completely charred. A raw green chili isn't anything to write home about. Roasted green chilis won't change your life either..... but they are orders of magnitude better than canned green chilis. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • 500500 Posts: 2,724
    lousubcap said:
    @500 Great looking salsa right there.  Toss that on some eggs this AM and you are off and running.  And thanks for the insight on the hatch chilis as I had wondered the same thing.  Roast 'em if you got 'em.
    Took Lou's advice and made a breakfast sandwich of leftover grilled burger, bacon, the grilled Salsa, and a fried egg on toast. I'm ready to start the day now. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • SciAggieSciAggie Posts: 3,564
     Nice!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • THEBuckeyeTHEBuckeye Posts: 4,044
    Did it hold you to lunch?
    New Albany, Ohio 

  • 500500 Posts: 2,724
    Did it hold you to lunch?
    I'm on EST so it was a "brunch" timeframe but I didn't have a Bloody Mary so I can't call it a true brunch. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Richard FlRichard Fl Posts: 8,248
    edited August 2017
    lUV hATCH, GREW UP IN aLBUQUERQUE IN THE EARLY '50'S AND WE GOT THEM FROM THE FIELDS IN SEASON.  hERE IS A GREEN CHILI PORK RECIPE i HAVE BEEN DOING MOST OF MY LIFE WITH A FEW MINOR VARIATIONS.  gREAT OVER RICE WITH FRESH TORTILLAS. imho.
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=962512&catid=1

    I also like to take them and make a quiche with the green chiles with a sharp cheddar cheese.
    Just did 15#'s last week, got them fresh for $.98lb.
  • EggcelsiorEggcelsior Posts: 14,013
    Make a hatch chile sauce(Chuy's is a good base to start from) and add it to everything, sooooooo good. 
  • 500500 Posts: 2,724
    lUV hATCH, GREW UP IN aLBUQUERQUE IN THE EARLY '50'S AND WE GOT THEM FROM THE FIELDS IN SEASON.  hERE IS A GREEN CHILI PORK RECIPE i HAVE BEEN DOING MOST OF MY LIFE WITH A FEW MINOR VARIATIONS.  gREAT OVER RICE WITH FRESH TORTILLAS. imho.
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=962512&catid=1

    I also like to take them and make a quiche with the green chiles with a sharp cheddar cheese.
    Just did 15#'s last week, got them fresh for $.98lb.
    Looks tasty Richard. Thanks. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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