Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made?
Click to WatchCentex’s Salsa Vault (post yours here too if ya want)
Comments
Is aus jus salsa?
Cumming, GA
"People think that I must be a very strange person. This is not correct; I have the heart of a small boy. It is in a glass jar on my desk"
- Stephen King
Ogden, Utard
Salsa Fresca: fresh/uncooked sauce
Salsa Cruda: cooked sauce
Salsa PIcante: sauce with onions & chilies
Possibly my all-time favorite cookbook, and I'm glad you prompted me to pull it down from the shelf.
"People think that I must be a very strange person. This is not correct; I have the heart of a small boy. It is in a glass jar on my desk"
- Stephen King
Ogden, Utard
I had to look that up. I have not. Sounds right up my alley though.
Carlos O Kellys Salsa (clone) but pretty dang close
INGREDIENTS
4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoes
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Lrg 2008
mini 2009
XL 2021
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
From here: https://eggheadforum.com/discussion/1210718/so-what-have-i-forgotten-1st-time-prime-rib/p1
LOL Here's my latest!
RRP's Au Jus Recipe - Updated version 9-19-17
1 14 oz Swanson Beef Broth (box – not the can)
1 10-1/2 ounce can of Campbell's French Onion soup
½ of the soup can cold water
1 T Worcestershire sauce
1 teaspoon of garlic salt
1 teaspoon onion powder
1 Wyler’s brand beef bouillon cubes
1 T Better Than Beef Bouillon
1 teaspoon Chings Superior Dark soy sauce
1 teaspoon oyster sauce
days ahead. Makes 3 cups. BTW I also make a batch of this and then pour it into large ice cube trays. Two melted cubes make wonderful Bloody Bull!Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer uncovered for 30 minutes. Strain and discard onions. strain and discard onions. Serve au jus dipping sauce hot. Can be made 2
I need tacos
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
It will be good to see you when circumstances allow.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Don't let folks dip chips into the large salsa container that will be used in the future, it makes the remaining salsa too salty. Instead put the salsa you intend to use for chips in a serving bowl or whatever.
We have 2 types of salsa - the primary salsa we have is as a condiment, and wouldn't be good with chips. If we are making chip salsa, we tend to add more stuff like and larger chunks of onion, cilantro, etc.
Here is my family red salsa's - it all starts with a basic salsa, and then modify. It's like the 6th mother sauce.
Salsa #3 I use like a BBQ sauce for brisket.
We make small batches, often, since it's so easy, that's why the recipe is so small.
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
i just kept adding til the pot looked full, those are mostly san marzanos from my raided beds. bought bigger 5/8 grinding plates for the kitchen aid and ran it all thru the grinder.
The dried chilies make this have an earthiness that we enjoy.
Fire Roasted Salsa Negra
Ingredients
Instructions
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
https://eggheadforum.com/discussion/1214915/fire-roasted-egged-salsa-tonite-wow/p1
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
made a batch of the Chile de arbol version as well. Both are in the fridge for an overnight nap before “BTS” (breakfast taco Saturday). Going to be a good weekend
Be careful when following the masses. Sometimes the M is silent.
There will be salsa today. No tomatillos at HEB yesterday, so kinda bummed that I can't try the Chile de arbol one.
@SciAggie for your salsa negra, do you rub the peppers with oil before roasting? And do you peel the blackened skins before blending?