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Salsa - delicious!





John - SLC, UT

2 XLs, Large, Medium, MM, and Mini

Comments

  • gonepostalgonepostal Posts: 368
    Looks fantastic!

    Wetumpka, Alabama
    LBGE and MM
  • bgebrentbgebrent Posts: 17,578
    Fire roasted salsa.  I know that was fantastic.  Nice.
    Sandy Springs & Dawsonville Ga
  • GrillSgtGrillSgt Posts: 2,404
    Looks great. 1-5 what’s your heat level?
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize
    Temperance, like chastity, is it’s own punishment. 
  • JeremiahJeremiah Posts: 6,186
    Details? Gonna copy. 
    Slumming it in Aiken, SC. 
  • JohnnyTarheelJohnnyTarheel Posts: 5,401
    Wow... excellent!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • bucky925bucky925 Posts: 1,250
    After the "fire roasted salsa" thread, We have made it every other week for us and friends.  I really hate to see summer turn to fall, as our tomatos and peppers are fading. In any case you can't beat it!!
    Live fast. die young, and leave a well marbled corps. 
  • cookingdude555cookingdude555 Posts: 1,806
    edited October 12
    Thanks for the comments.  I didn't have a recipe really, I looked online for a shopping list and you can see the ingredients on the mini max there (next time I will use a bigger egg, it was tight!)

    9 roma tomatoes
    3/4 vidalia onion
    1 jalapeno
    1 pasillo
    1 clove of garlic
    juice of 2 limes
    some salt (1-2 tblspoons?)
    some cumin (teaspoon?)
    some cilantro, tore about half of the head off of a bunch that I bought

    Roast until charred, take skin off pasillo, throw in the blendtec to get mostly chopped up.  I was really good and my daughter and I ate half while it was still warm and my Jazz were destroying the Kings (I cannot believe how bad the Kings are this year, I feel for Sacramento, such is the new world of tanking to rebuild).  Next time it needs several more peppers.  This was just an experiment, wasn't sure how the heat level would turn out.  It will be gone tomorrow, another batch Saturday!

    John - SLC, UT

    2 XLs, Large, Medium, MM, and Mini

  • Richard FlRichard Fl Posts: 8,281
    Looks great.  I like to add a shot or two of Cuervo gold for my pico de gallo. -salsa.
  • Man I bet that is delicious Cookingdude. Yesterday I ate an appetizer at Le Petite Grocery (a bistro in New Orleans) It was a fried softshell crab on a bed of fire roasted Kale and cherry tomatoes with a Rosemary Garlic Mayonnaise. It was incredible. The roasting transforms the salad ingredients. I usually hate kale. I bet it's the same with your salsa.  
  • Definitely doing this over the weekend.  Thanks for the inspiration!
    It's a 302 thing . . .
  • Grillin_beersGrillin_beers Posts: 1,320
    Thanks for the comments.  I didn't have a recipe really, I looked online for a shopping list and you can see the ingredients on the mini max there (next time I will use a bigger egg, it was tight!)

    9 roma tomatoes
    3/4 vidalia onion
    1 jalapeno
    1 pasillo
    1 clove of garlic
    juice of 2 limes
    some salt (1-2 tblspoons?)
    some cumin (teaspoon?)
    some cilantro, tore about half of the head off of a bunch that I bought

    Roast until charred, take skin off pasillo, throw in the blendtec to get mostly chopped up.  I was really good and my daughter and I ate half while it was still warm and my Jazz were destroying the Kings (I cannot believe how bad the Kings are this year, I feel for Sacramento, such is the new world of tanking to rebuild).  Next time it needs several more peppers.  This was just an experiment, wasn't sure how the heat level would turn out.  It will be gone tomorrow, another batch Saturday!
    @cookingdude555 did you mean 1 head of garlic?  It looks like you roasted two heads.  Did you just take one clove out? 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • mEGG_My_DaymEGG_My_Day Posts: 837
    This is one of my newer favorites on the egg.  I skin the tomatoes after roasting - but think I will leave them on next time for comparison.  I may be throwing away a lot of good ‘char’ flavor. 
    Memphis, TN 
    LBGE, SBGE, Hasty-Bake Gourmet, Akorn (still in the box)
  • cookingdude555cookingdude555 Posts: 1,806
    Roasted two heads of garlic, ended up only using one. That stuff was hard to pull out it was so hot. 

    John - SLC, UT

    2 XLs, Large, Medium, MM, and Mini

  • bucky925bucky925 Posts: 1,250
    This is one of my newer favorites on the egg.  I skin the tomatoes after roasting - but think I will leave them on next time for comparison.  I may be throwing away a lot of good ‘char’ flavor. 
    Let me know how this works out please.  The cook is somewhat time intensive . Are you still going to core the tomatoes?
    Live fast. die young, and leave a well marbled corps. 
  • cookingdude555cookingdude555 Posts: 1,806
    Also I cut off where the stem attaches to the tomatoes. Tried some more salsa tonight and it was even better. However the lack of heat was more noticeable. 

    John - SLC, UT

    2 XLs, Large, Medium, MM, and Mini

  • nolaeggheadnolaegghead Posts: 28,397
    My basic test to "include or exclude" the skin/burned stuff is to taste it.  If it tastes bad (char can be bitter) I remove it. If it tastes fine, I include some char as it adds some contrast and color to the salsa.  Also weighed in to this is how hard it is to remove the skin after cooking.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • HeavyGHeavyG Posts: 5,583
    Also I cut off where the stem attaches to the tomatoes. Tried some more salsa tonight and it was even better. However the lack of heat was more noticeable. 
    That's where a few drops of your favorite ghost pepper death sauce comes in handy.
    Camped out in the (757/804)
  • nolaeggheadnolaegghead Posts: 28,397
    no doubt a few drops will contribute the heat of many Jalapenos. 

    The dilution test for the Scoville scale spells it out.




    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • bluebird66bluebird66 Posts: 2,182
    That looks tasty!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

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