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Fire roasted egged salsa tonite. wow

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....





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Comments

  • lousubcaplousubcap Posts: 18,014
    Love fire roasted salsa-never have tried that recipe.  Thanks for posting and that's a load of salsa right there.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SciAggieSciAggie Posts: 3,730
    Roasted salsa is always a winner. I’m sure it was delicious. 
    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
  • smbishopsmbishop Posts: 2,081
    edited July 30
    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!


    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • westernbbqwesternbbq Posts: 2,310
    @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
  • smbishopsmbishop Posts: 2,081
    @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!



    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • smbishopsmbishop Posts: 2,081
    @westernbbq And it turned out absolutely perfect.  Thanks again for sharing!


    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • mEGG_My_DaymEGG_My_Day Posts: 796
    Wow - both these cooks look awesome. 
    Memphis, TN 
    LBGE, SBGE, Hasty-Bake Gourmet, Akorn (still in the box)
  • FoghornFoghorn Posts: 6,860
    Yes.  Wow.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • rowmsurowmsu Posts: 28
    Now we are talking. This makes me so hungry. I want to put it on everything. 
    Washington, DC  

    1- LBGE
  • NPHuskerFLNPHuskerFL Posts: 17,202
    :heart: 

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • westernbbqwesternbbq Posts: 2,310
    edited July 31
    @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.
  • smbishopsmbishop Posts: 2,081
    edited July 31
    @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!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • westernbbqwesternbbq Posts: 2,310
    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

  • minniemohminniemoh Posts: 2,118
    What's a good roasting temp for this? I assume 350-400 degrees and a raised grid?
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • Spence2swimSpence2swim Posts: 15

    Thanks for this weekends inspiration!

  • westernbbqwesternbbq Posts: 2,310
    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!
  • StillH2OEggerStillH2OEgger Posts: 2,050
    That looks terrific. Bookmarking this one and can't wait to try it. Great work, and thanks for sharing.
    Stillwater, MN
  • shtgunal3shtgunal3 Posts: 4,050
    That looks awesome! Definitely on the to do list. Thanks for posting.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • westernbbqwesternbbq Posts: 2,310
    You bet guys
    Salsa revolution!
  • northGAcocknorthGAcock Posts: 11,327
    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:

    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • MolemanMoleman Posts: 188
    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. 
  • smbishopsmbishop Posts: 2,081
    edited August 4
    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!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • bucky925bucky925 Posts: 1,217
    When I read your post I knew it was a must try!  Thanks for the idea.
    Live fast. die young, and leave a well marbled corps. 
  • westernbbqwesternbbq Posts: 2,310
    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!
  • hogfan412hogfan412 Posts: 30
    I made this yester day.   Fantastic.   Better than fantastic.   My family and neighbors are wanting more.....
  • bluebird66bluebird66 Posts: 2,176
    This looks like a great recipe!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • thetrimthetrim Posts: 6,815
    Yum
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • bucky925bucky925 Posts: 1,217
    @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.
    Live fast. die young, and leave a well marbled corps. 
  • MaskedMarvelMaskedMarvel Posts: 2,209
    Must. Try. This. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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