Fire roasted egged salsa tonite. wow

poster

yes, awesome. I was actually thinking of making a real hot batch with some habaneros or something similar, straining it, adding a bit of xanthan gum and bottling it for some smoky hot sauce

westernbbq

@bucky925, I made some yesterday for the week and used NM hatch chiles as they are in every produce section around here.   kicked up the heat a bit and this stuff is incredible.  plus it's super healthy too

bucky925

I have neighbors and friends bringing me tomatoes and asking for more and more.  I just finished another batch for distribution .  It may well be the best batch I have made to date.  The only difference was I left the veggies on the grill longer.   Oh and added more home grown hot peppers. 

milesvdustin

Could you throw it all in a blendtec and puree the hell out of it or would it get real runny? 

westernbbq

milesvdustin said:

Could you throw it all in a blendtec and puree the hell out of it or would it get real runny? 

You'd be ok. I do like some larger pieces of chiles onions and tomatoes versus a smooth puree so I use immersion blender....

SaintJohnsEgger

westernbbq said:

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!

I'm in the Deep South and I've never heard of Padilla or Anaheim.  some one should do a primer on here for peppers. What substitutes well for other peppers. With seeds or seeds removed. Which ones are hottest etc.

Kids and I love salsa but the wife is a wimp on the heat. Kids could eat fire and I'm somewhere between those two extremes. 

westernbbq

@StJohnsEgger:  on the below pict from my L when i made my first of THREE batches, the dark green triangular shaped peppers are Pasilla, not Padilla. They have a light almost sweet flavor raw and this intensifies to a mild to medium heat when roasted over fire.  The light green ones are Anaheim or your traditional green chiles.  These too kick up the heat when you roast them.  Delicious. If they were a little darker green they'd be New Mexico Hatch Chiles and those get moderate heat levels when roasted.

The little mini torpedos on the bottom are jalapenos which are really hot raw but the heat mellows out when you roast them.  and the red guy up top is a red bell pepper.

There are scotch bonnet and habaneros that you don't want to touch unless you have a severe head cold/sinus infection.  

There was a guy on TV here 15 or so years ago named Mad Coyote Joe. The guy was a genius gringo authentic Mexican food chef.  Had a cooking show on saturdays on TV 15. Had a spice company and cooked in some restaurants in Scottsdale.  Don't know where he is now but i have two of his cookbooks- one is called the Gringo's Guide to Authentic Mexican Cooking and the other was called Mad Coyote Joe's Southwestern Cookbook.  These two gems have taught me a ton about peppers, flavor combos, homemade mexican hot chocolate that is ridiculous and homemade enchilada sauce.

Mad Coyote Joe.  

SaintJohnsEgger

I wonder how any of those I can find locally in NE FL

westernbbq

SaintJohnsEgger said:

I wonder how any of those I can find locally in NE FL

Check produce section esp at a Mexican grocery store.   I can't imagine in an agricultural rich area like yours that these aren't grown or imported

SaintJohnsEgger

Lots of Mexican restaurants around here and a few groceries. I'll just have to make a few trips and keep looking until I find them. Big local farmer's market down town that has been around for 75 years or so. Lots of Mexicans selling produce there. Maybe they will have them.

westernbbq

youll find the peppers in several spots...post salsa results here when you make it

dead simple, awesome flavor, appeals to just about everyone and it is super healthy

1WVU

Never roasted any veggies before.  When do I know when to pull from the egg?  When skin splits?

westernbbq

1WVU said:

Never roasted any veggies before.  When do I know when to pull from the egg?  When skin splits?

Char em up on the outside. Not too much.  Wrap in foil and then the skin pulls away from flesh.  

NorthPilot06

westernbbq said:

1WVU said:

Never roasted any veggies before.  When do I know when to pull from the egg?  When skin splits?

Char em up on the outside. Not too much.  Wrap in foil and then the skin pulls away from flesh.  

I put them directly on hot coals, caveman style (I do it in the pizza oven but you could do it in the BGE too).  I typically drop them in a plastic ziploc bag to steam which helps the skin pull away - do you find that foil works better?

cookingdude555

Made another batch tonight. Its awesome. 

ArvadaMan

What?   No garlic????

GATraveller

Thanks for sharing. 

ArvadaMan

Oops.  My mistake.   I see it now in the picture.  I am surprised it is not listed as a recipe ingredient.

cookingdude555

My recipe was just grabbing groceries. I forgot limes tho. That was a big miss. 

slick_rick

Have had this thread saved and was thinking about giving this a shot for a Cinco de Mayo party today.

Never done salsa on the egg but it seems like the consensus here is hot (400-500 temp) direct? How long should I expect to leave the veggies on?

I see people mentioning peeling the skin off the tomatoes, but what about all of the peppers? Should I be peeling the skin off those as well?

NorthPilot06

https://eggheadforum.com/discussion/comment/2429225#Comment_2429225

I’ll let someone else opine for time and temp on the egg, but I do char and peel all veggies. I’m not that easy-going with weird textures (like rolled up skin) in salsa, but some folks don’t peel anything and just purée it all

westernbbq

https://eggheadforum.com/discussion/comment/2368128#Comment_2368128

Cbeck out first post in this thread....6 cloves garlic. Or just roast an entire head

smbishop

Made this today:

The Cen-Tex Smoker

smbishop said:

Made this today:

Yum!

loco_engr

Thanks for the tip on wrapping in foil to help removing the skins

CPARKTX2

Looks great!