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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.
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
That looks great.
burn H$ll out of everything. Blend and eat...
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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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Cut a sweet ataulfo mango and threw it in a portion of the mother batch.
Cumming, GA
This is also very "TexMex" style. Good stuff.
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.
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
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.
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
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