Fire roasted egged salsa tonite. wow

westernbbq

this is like chevys recipe that you find online but not exact. I got all organic stuff with exception of the vidalia onion but look at the picts.  this stuff is addictive and it'll be better tomorrow.

here are the ingredients:
24 on vine tomatoes
6 Anaheim green chiles
4 pasilla chiles
3 jalapenos
1 vidalia onion
6 garlic cloves
1 red bell pepper
1/2 c white vinegar
4 tbsp salt
2 tbsp black pepper
1 bunch fresh cilantro chopped


roast all items except cilantro and peel and coarsely chop.  tomatoes just need to be peeled and remove the core with scissors. 

I roasted over mesquite charcoal


put peeled and roasted ingredients in a bowl, add salt, pepper and vinegar and use immersion blender to knock down the bigger pieces.  then add cilantro and mix with immersion blender by using short pulses.   

un freaking real how good this stuff is....

lousubcap

Love fire roasted salsa-never have tried that recipe.  Thanks for posting and that's a load of salsa right there.  

SciAggie

Roasted salsa is always a winner. I’m sure it was delicious. 

smbishop

edit - I figured it out..


@westernbbq When you say core the tomatoes with scissors, is that like coring an apple?

This sounds like a perfect project for today, heading to the store now.  Thank you for sharing!

westernbbq

@smbishop

After peeling the tomatoes, i made a triangle shaped cut around the stem attachment about .25" deep and  got the toughest part out .what was left over was made into salsa by the bamix handheld

Awesome on eggs this AM.  Wow

smbishop

westernbbq said:

@smbishop

After peeling the tomatoes, i made a triangle shaped cut around the stem attachment about .25" deep and  got the toughest part out .what was left over was made into salsa by the bamix handheld

Awesome on eggs this AM.  Wow

Thank you!  Substituting mild Hatch for Anaheim using dried pasilla's, will soak in hot water for 30 minutes.  It is all I could find.  Making 1/2 a batch.  Hope it all works out!

smbishop

@westernbbq And it turned out absolutely perfect.  Thanks again for sharing!

mEGG_My_Day

Wow - both these cooks look awesome. 

Foghorn

Yes.  Wow.

rowmsu

Now we are talking. This makes me so hungry. I want to put it on everything. 

NPHuskerFL

 

westernbbq

@smbishop, in the first ever big green egg  salsa challenge, you win for color, texture, appearance, balance and flavor
Looks awesome


Plus one other benefit of this stuff is that it is super healthy.   Stay away from the chips, but put it on eggs, chicken, steak, or in tacos of any kind.  Thisll go well with fish too.

smbishop

@westernbbq I didn't tell my daughter about the recipe, her first response, "This tastes like Chuy's!"  Gave some to a friend and her husband.  They both raved about the layers of flavors.  


Thank you again for sharing the recipe.  It is definitely a keeper!

westernbbq

You bet.   I know veggies and chiles could be roasted over any type of flame but the flavor i get from lump wood charcoal on these ingredients is sublime.   Not overly smoky, and i use mesquite which definitely gives a southwest flavor.  This was sort of an on the fly adaptation of what i could recall from memory of the chevys fire roasted salsa recipe i read online.   Good stuff.

The bge helps the salsa maker to have a controlled heat, good convection and even cooking process while imparting a not overly smoky flavor to the roasted ingredients.   Im on a healthy eating program now so im looking for ways to enhance the flavor of the foods i love which are on my program.  Salsa is definitely a lifesaver for me while on the low carb program

minniemoh

What's a good roasting temp for this? I assume 350-400 degrees and a raised grid?

Spence2swim

Thanks for this weekends inspiration!

westernbbq

minniemoh said:

What's a good roasting temp for this? I assume 350-400 degrees and a raised grid?

Believe it or not but I was rockin' the chiles, onions, garlic, and red pepper at 500 on raised cgs setup on my L. The rig extender was also used.  Then as coals dissipated a little and the temp settled in around 400 I put the tomatoes on.  cooked them until the skins split and that flesh picked up some subtle mesquitey goodness.  

muy sabrosas!

StillH2OEgger

That looks terrific. Bookmarking this one and can't wait to try it. Great work, and thanks for sharing.

shtgunal3

That looks awesome! Definitely on the to do list. Thanks for posting.

westernbbq

You bet guys
Salsa revolution!

northGAcock

Saw this on the iPhone last night and had to return on the big monitor to take it in properly. I leave you with this:

Moleman

Question, I couldn't find pasilla peppers but have 2 extra Anaheim, not certain of the heat values of each, will this still be close to as good as what others are reporting?  Soon to fire up the grill now.  Thanks. 

smbishop

I used dried pasilla peppers, soakeked for 30 minutes in hot water after removing seeds.  I think it gave mine the darker color.  That being said, I am sure it will taste great with what ever you substitute!  I sealed everything in zip lock bags for 40 minutes before removing skin...

good luck!

bucky925

When I read your post I knew it was a must try!  Thanks for the idea.

westernbbq

Moleman said:

Question, I couldn't find pasilla peppers but have 2 extra Anaheim, not certain of the heat values of each, will this still be close to as good as what others are reporting?  Soon to fire up the grill now.  Thanks. 

Those will work just fine
Hatch chile season is upon us so we will be seeing a ton of peppers to roast....looking forward to it!

hogfan412

I made this yester day.   Fantastic.   Better than fantastic.   My family and neighbors are wanting more.....

bluebird66

This looks like a great recipe!

Woodchunk

Try it with some corn
https://eggheadforum.com/discussion/1208239/need-salsa-recipe#latest

thetrim

Yum

bucky925

@westernbbq  I made the mistake of sharing this with a few friends.  I have now made it 4 times in as many weeks, and still have orders coming in!  I love this forum.

MaskedMarvel

Must. Try. This.