Fire Roasted Salsa Questions

55Kevy

So I jumped on the fire roasted salsa bandwagon yesterday and have some questions for those more experienced.  I started with @westernbbq 's recipe here https://eggheadforum.com/discussion/1214915/fire-roasted-egged-salsa-tonite-wow/p1, but reduced by half.  I was happy with the end result (and yes, I know, if no pics it didn't happen) especially given SWAMBO really liked it.  But I seemingly over-roasted the peppers as the skin on about 1/2 of them was too charred to peel. So it ended up with about 1/2 the anaheims and pasillas as was called for.  I did this on an XL with the grid about 1" below the felt line.  Dome was around 400.  I suspect I just need to monitor more closely, turning more frequently.

I also use ziploc bags to steam after grilling: would paper have worked better?

Thanks, all, for any input.

NorthPilot06

I always use ziploc bags, they work great. 

As far as roasting the veggies go, you want to get a good char - not just to make peeling easier, but also for flavor.  My technique generally follows this logic - Roast peppers until charred all over, seal in ziploc bag (~5 minutes) to steam, use the back of a knife to remove the charred skin, rinse to remove skin pieces as necessary.

Hope this helps!

Woodchunk

https://eggheadforum.com/discussion/comment/2195898#Comment_2195898

We we just cut most everything in half, add evoo and s/p. Only smoke long enough for the tomato skins to pull back(25/30 min at 250) then everything in the ninja. Not trying to cook fresh veggies, just add smoke flavor

Richard Fl

Roast them all paper bag ziploc dont matter. here is my version. dont forget the tequila.
Salsa, Pico de Gallo, Richard Fl

INGREDIENTS:
6-8 Whole Tomatoes
1 Medium Red Onion
1 Bunch Cilantro, Fresh
1 Can Green  Chilis, Diced, Ortegas/El Paso  or similiar
1-2 Whole Jalapenos,  Fresh
1 Whole Juice, Fresh Lime
2 Ozs. Wine Vinegar
1 Dash Cayenne Pepper
Fresh Ground Pepper, To Taste
1/2 Oz. Cuervo Gold, Tequila, To Taste, Optional
2-4 Ozs. Chili Rings, Yellow, Hot, Diced, Optional

Procedure:

1. Take tomatoes and cut in half against the stem, remove the seeds and any juices, discard seeds and juices. Dice in 1/4 inch pieces, sprinkle with a little salt and let set for 30 minutes to remove more juices. Prior to doing this if you desire lightly roast the whole tomatoe to remove the skin, gas burner or grill is best, then do the some thing but keep some of the burnt skin for flavor and texture.

2. Finely dice red onion, jalapenos, chop cilantro, leaves only.

3. Mix all ingredients, best the next day. Will keep refrigerated about a week if not eaten first
This is the way we like it but play around for your taste buds, there are choices for each palate.

Yield: Variable

Cooking Times
Preparation Time: 45 minutes
Total Time: 45 minutes

Recipe Type: Appetizer, Salsa

Source
Author: Richard Howe, AKA "RIRI" ,1988
Source: Richard Howe, 1988/05/25

westernbbq

55Kevy said:

So I jumped on the fire roasted salsa bandwagon yesterday and have some questions for those more experienced.  I started with @westernbbq 's recipe here https://eggheadforum.com/discussion/1214915/fire-roasted-egged-salsa-tonite-wow/p1, but reduced by half.  I was happy with the end result (and yes, I know, if no pics it didn't happen) especially given SWAMBO really liked it.  But I seemingly over-roasted the peppers as the skin on about 1/2 of them was too charred to peel. So it ended up with about 1/2 the anaheims and pasillas as was called for.  I did this on an XL with the grid about 1" below the felt line.  Dome was around 400.  I suspect I just need to monitor more closely, turning more frequently.

I also use ziploc bags to steam after grilling: would paper have worked better?

Thanks, all, for any input.

You just gave me a great idea.  I wrapped in foil but either Ziploc or a sealed paper bag would work well....

This recipe honestly was an adaptation of a Chevys salsa.  Chevys is of was a restaurant in phoenix that had amazing salsa.   Finding even know if they have any locations left or if it was just the one on camelback rd where hillstone now sits

Anyway, I am looking at more sustainability in my cooking and might even go the route of a reusable washable scalable container   the whole point of wrapping is to use the retained heat to create enough pressure and temperature differential to separate the plastic like skin from the flesh of child's and tomatoes or whatever you're cooking

xfire_ATX

Ive made it 3 times now and here is my discussion https://eggheadforum.com/discussion/1216146/my-turn-at-salsa

The only peeling I did was the tomatoes, and pre-peeling the skin off the onion before putting on the egg.  Everything else went in the batch char and all.

I cook mine at 350-400 at the felt line with a PS WOO.