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Centex’s Salsa Vault (post yours here too if ya want)
Comments
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@caliking No oil on the peppers. I do peel the blackened skin from the peppers but not from the tomatoes
Edit: That’s a half truth. The char is part of the charm of this salsa. If the skins are thick, like on a poblano I will remove it. If it’s a smaller pepper or the skin isn’t thick I usually throw it in the blender without peeling it.On other recipes I always peel a roasted pepper. In this one the char is where you get the “negra”Coleman, Texas
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 -
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#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Ok. Sciaggie salsa negra...I added a couple of things. Good golly, this stuff smells good!! Letting it rest in the fridge overnight. Plan is for BT’s on the morrow.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Ok. Sciaggie salsa negra...I added a couple of things. Good golly, this stuff smells good!! Letting it rest in the fridge overnight. Plan is for BT’s on the morrow.Keepin' It Weird in The ATX FBTX
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caliking said:Ok. Sciaggie salsa negra...I added a couple of things. Good golly, this stuff smells good!! Letting it rest in the fridge overnight. Plan is for BT’s on the morrow.
That looks great.
NOLA -
The Cen-Tex Smoker said:caliking said:Ok. Sciaggie salsa negra...I added a couple of things. Good golly, this stuff smells good!! Letting it rest in the fridge overnight. Plan is for BT’s on the morrow.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking @The Cen-Tex Smoker That’s it - it’s just different - more earthy. That’s a good description. I hope you enjoy it.Now that you’ve cooked it - don’t you see how the recipe should read?Procedure:
burn H$ll out of everything. Blend and eat...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Made a batch of the 1st salsa @The Cen-Tex Smoker posted. It’s in the fridge awaiting tacos later.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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#couldntwait
Cut a sweet ataulfo mango and threw it in a portion of the mother batch.Great. Googly. Moogly.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
SciAggie said:@caliking @The Cen-Tex Smoker That’s it - it’s just different - more earthy. That’s a good description. I hope you enjoy it.Now that you’ve cooked it - don’t you see how the recipe should read?Procedure:
burn H$ll out of everything. Blend and eat...Keepin' It Weird in The ATX FBTX -
Breakfast of champions...
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Breakfast of champions...Not a felon
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I also made the first salsa. I think it turned out good. Can't tell with the chips that I chose. It's a very good combo, but it may be the cheese powder!
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Here is my recent concoction. I guessed the measurements of the cumin, lime juice, salt and pepper as I dont typically measure. I also use the entire jalapeno for the heat but obviously that can be adjusted. Quick and easy!
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
fence0407 said:Here is my recent concoction. I guessed the measurements of the cumin, lime juice, salt and pepper as I dont typically measure. I also use the entire jalapeno for the heat but obviously that can be adjusted. Quick and easy!
This is also very "TexMex" style. Good stuff.
Keepin' It Weird in The ATX FBTX -
I have made @The Cen-Tex Smoker Austin/San Antonio salsa recipe twice now. I will say that it is outstanding.
The second batch was made with the intention of standardizing the recipe. I weighed all the veg ingredients in Grams. This should, in theory, make different batches taste very similar. The only thing that will still be variable is heat level, due to the variations in heat in the Jalapenos. The heat will probably need to be tweaked for each batch. I didn't measure the lime juice either, next batch I plan to measure the lime.
I believe the San Marazano tomatoes that are recommended, are very important for this salsa. I was not familiar with this type of tomato. I had to ask The Cen-Tex Smoker for clarification on them. I had noticed that quite a few brands are packed with Basil in the can. I was told, as I suspected, too not use the cans that include the Basil. For reference, I used the "Flora" brand that I found in Publix.
As with most Salsa's, they become significantly better as they sit in the refrigerator. I always allow the salsa to reach room temp before eating. Today is day 4 for the first batch, I believe it has reached peak flavor, unfortunately, no further evaluation will be possible, the bowl is now depleted.
Thanks for an outstanding recipe.
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Love everything about this thread!
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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 made the first one, excellent! I have a long way to go to get through this thread!!!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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fishlessman said:hotdog salsa, this ones a sweet habaneroGrind 1-2 peck green tomatoes, 10 red pimiento peppers, 6 green bell peppers, 5 tiny hot peppers, 10 onions. Drain. Pour boiling water (I didn’t use boiling water) over above and let stand 15 minutes. Drain again. Put vegetables in large kettle, add 1 pint vinegar (5 cups) (barely cover), 3 1-2 cups granulated sugar, 1-4 cup salt, 1-4 cup mustard seed, 3 tablespoons celery seed, *1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon ground cloves* (*omitted*). Bring to a full rolling boil. Pour into sterile jars and seal at once
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I intended to take a shot at the fiery habanero salsa posted above...But meandered and lost my way. Ended up adding some lactofermented carrots and brine from the jar. Now I have hot sauce
The aroma of the habaneros on the grill was intoxicating. Only had the 8 habaneros this time, but I’m going for broke and using the recommended 2 dozen next time.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Greta_Egg_Fleet said:fishlessman said:hotdog salsa, this ones a sweet habaneroGrind 1-2 peck green tomatoes, 10 red pimiento peppers, 6 green bell peppers, 5 tiny hot peppers, 10 onions. Drain. Pour boiling water (I didn’t use boiling water) over above and let stand 15 minutes. Drain again. Put vegetables in large kettle, add 1 pint vinegar (5 cups) (barely cover), 3 1-2 cups granulated sugar, 1-4 cup salt, 1-4 cup mustard seed, 3 tablespoons celery seed, *1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon ground cloves* (*omitted*). Bring to a full rolling boil. Pour into sterile jars and seal at onceits pretty simple and you really want to use a proven recipe that has proper acidity and/or get a ph meter if venturing on your own. you need a pot big enough to fit the jar in with about an inch of boiling water over the top of the covers and a rack under the jar to get the glass off the bottom. lid screws on finger tip tight so air can escape while boiling. air space over salsa about a half inch. out the jars in the boil and wait for it to boil again then wait 15 minutes and remove. wait over night and check that the lids dimpled/sucked down, remove the rings if you want to and reboil any that did not dimple. jar lifter comes in handy from ace. sterilizing the jars is a waste of time, just wash them and use new lidseasy start is buying the bell blue book. its stupid simplefukahwee maineyou can lead a fish to water but you can not make him drink it
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@caliking - regarding the 24 habanero count salsa, I do roast around 6 tomatillos along wih the two bulbs of garlic cloves and blend it all. My experience is that the going in heat (I went from 4 to 6 to the full 24 habs and always have some available) is not a whole lot different once I got to six habs. The full monty has much more staying power after consumption however.
There are several here that I need to try.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
fishlessman said:Greta_Egg_Fleet said:fishlessman said:hotdog salsa, this ones a sweet habaneroGrind 1-2 peck green tomatoes, 10 red pimiento peppers, 6 green bell peppers, 5 tiny hot peppers, 10 onions. Drain. Pour boiling water (I didn’t use boiling water) over above and let stand 15 minutes. Drain again. Put vegetables in large kettle, add 1 pint vinegar (5 cups) (barely cover), 3 1-2 cups granulated sugar, 1-4 cup salt, 1-4 cup mustard seed, 3 tablespoons celery seed, *1 tablespoon cinnamon, 1 tablespoon allspice, 1 tablespoon ground cloves* (*omitted*). Bring to a full rolling boil. Pour into sterile jars and seal at onceits pretty simple and you really want to use a proven recipe that has proper acidity and/or get a ph meter if venturing on your own. you need a pot big enough to fit the jar in with about an inch of boiling water over the top of the covers and a rack under the jar to get the glass off the bottom. lid screws on finger tip tight so air can escape while boiling. air space over salsa about a half inch. out the jars in the boil and wait for it to boil again then wait 15 minutes and remove. wait over night and check that the lids dimpled/sucked down, remove the rings if you want to and reboil any that did not dimple. jar lifter comes in handy from ace. sterilizing the jars is a waste of time, just wash them and use new lidseasy start is buying the bell blue book. its stupid simple
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lousubcap said:@caliking - regarding the 24 habanero count salsa, I do roast around 6 tomatillos along wih the two bulbs of garlic cloves and blend it all. My experience is that the going in heat (I went from 4 to 6 to the full 24 habs and always have some available) is not a whole lot different once I got to six habs. The full monty has much more staying power after consumption however.
There are several here that I need to try.
But I do want to follow the recipe once to see how it turns out, then modify per taste subsequently.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:lousubcap said:@caliking - regarding the 24 habanero count salsa, I do roast around 6 tomatillos along wih the two bulbs of garlic cloves and blend it all. My experience is that the going in heat (I went from 4 to 6 to the full 24 habs and always have some available) is not a whole lot different once I got to six habs. The full monty has much more staying power after consumption however.
There are several here that I need to try.
But I do want to follow the recipe once to see how it turns out, then modify per taste subsequently.
add a 50 mph wind and the beer in your hand freezes way quicker at -15. ask an ice fisherman
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:caliking said:lousubcap said:@caliking - regarding the 24 habanero count salsa, I do roast around 6 tomatillos along wih the two bulbs of garlic cloves and blend it all. My experience is that the going in heat (I went from 4 to 6 to the full 24 habs and always have some available) is not a whole lot different once I got to six habs. The full monty has much more staying power after consumption however.
There are several here that I need to try.
But I do want to follow the recipe once to see how it turns out, then modify per taste subsequently.
add a 50 mph wind and the beer in your hand freezes way quicker at -15. ask an ice fisherman#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:fishlessman said:caliking said:lousubcap said:@caliking - regarding the 24 habanero count salsa, I do roast around 6 tomatillos along wih the two bulbs of garlic cloves and blend it all. My experience is that the going in heat (I went from 4 to 6 to the full 24 habs and always have some available) is not a whole lot different once I got to six habs. The full monty has much more staying power after consumption however.
There are several here that I need to try.
But I do want to follow the recipe once to see how it turns out, then modify per taste subsequently.
add a 50 mph wind and the beer in your hand freezes way quicker at -15. ask an ice fishermanive been skiing in worse. 3 days to start a torino in vermont. beers on the bars heating system would freeze in minutes while outside working on the car. melted every wire in the car getting it started with a weld generator but was able to get homefukahwee maineyou can lead a fish to water but you can not make him drink it -
NDG said:love this thread, can NOT WAIT to try some that you all posted.
Here is my go to . . BGE roasted veg = very good.- 4 large or 6 small tomatillos, husked (about 8 ounces)
- 4 plum tomatoes (about 12 ounces)
- 3 cloves garlic
- 1 jalapeno
- 1/2 white onion, halved
- Vegetable oil, for brushing
- 2 tablespoons fresh cilantro leaves, chopped
- 1 teaspoon sugar
- Kosher salt and cracked black pepper
- 2 canned chipotle chiles en adobo
Prepare a grill to medium-high heat. Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool. To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired. Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined
Keepin' It Weird in The ATX FBTX -
I have some veggies standing by for a fire roasted salsa in the next couple of days. I'll limit any hab involvement....
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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
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