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Centex’s Salsa Vault (post yours here too if ya want)
Comments
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@The Cen-Tex Smoker put me on the right track using canned tomatoes. Fresh ones make a good pico but for a canned salsa you can't beat these.
Made all 5 different just to experiment. Did some roasted one last time too. I'm surprised what it takes to make them really hot. -
BSR said:___________
I asked my German friend if he knew the square root of 81. He said no.
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Did a more tomato based salsa today at the request of the boys. Turned out nice.
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Centex is this it? Trying to save you some typing lol.
https://www.pauladeen.com/recipe/chili-con-queso-dip/
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A quick salsa this afternoon.
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Salsa on the MMX while the chillies smoke on the XL.
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Took the Roy Choi Masterclass and he gave up the kogi taco recipe start to finish (stay tuned for that one tomorrow)
Here is the salsa verde recipe they use on the Kogi trucks. It’s kind of a cool flavor with the scallion in there. Really bright and verdant salsa. We dig it. Definitely worth a spin if you are looking for something new.
ingredients:• 1 tbsp cooking oil, plus more as needed• 2 large tomatillos, peeled and rinsed• 3 garlic cloves, peeled• 6 scallions• 2 jalapeños• 2 serrano chilies• 1 bunch cilantro, with stems, roughly chopped (about 1½ cups)• 2 limes• ½ cup rice vinegar• 3 large pinches kosher salt• 2 large pinches freshly ground black pepper
Directions:1. Drizzle the oil evenly in a large skillet or on a griddle set over medium-high heat. Add the tomatillos, garlic, scallions, jalapeños, and serranos. Slowly and patiently char the vegetables on all sides, turning often, until they begin to blister and blacken in spots, about 10 to 15 minutes. Not all the ingredients will char at the same rate, so keep an eye on them and take them off the heat when they’ve started to soften but aren’t totally burnt. Transfer the charred vegetables to a cutting board or sheet pan, and let them cool slightly.2. Once the chilies are cool enough to handle, remove their stems. (For a milder salsa, slice the pods open and scrape out the seeds.) Add the chilies and the rest of the charred ingredients to a clean blender jar, and pack the cilantro on top. Roll the limes against a hard surface with your palms, slice them in half, and squeeze them over the blender jar using your hands. Add the rice vinegar, salt, and pepper.3. Blend the ingredients on high speed just until a smooth salsa forms, about 15 seconds. If the mixture seems too thick or chunky, add small amounts of water or oil while running the blender on low speed until the salsa is the desired consistency. Season it with more salt and pepper, to taste. Pour the salsa into a sealable jar or container, and store it in the refrigerator for up to 1 week.Keepin' It Weird in The ATX FBTX -
The rice wine vinegar adds a nice bright zip. Might be something I add to other salsas as wellKeepin' It Weird in The ATX FBTX
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I think I just figured out what you're bringing to my house the next time you come over for dinner.
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
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Foghorn said:I think I just figured out what you're bringing to my house the next time you come over for dinner.
I think this is going to be a good one. We are doing full dim sum boozy brunch tomorrow and the tacos will be part of that.
Keepin' It Weird in The ATX FBTX -
I have my tomatoes (paste type), habaneros, jalapeños, and poblanos started now. All of them have started to sprout.
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Bump! SWMBO has been on a salsa/queso dip kick lately. Just mixed up some salsa using @The Cen-Tex Smoker first recipe. She hates spice so I used a can of rotel instead of jalapeños. I could not find any Poblano peppers and the limes were in rough shape.LBGE
AL -
Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit! -
Gulfcoastguy said:JohnInCarolina said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The grilling isn’t in the recipe, but I think it adds an element that’s really nice. You just grill the pineapple and peppers and veggies over direct heat for about 30 minutes until they soften up and get some char.
Your proposed mods all seem fine to me. The honey is just a whisper of additional sweetness anyway."I've made a note never to piss you two off." - Stike -
JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?
And, hell yes... always DTG.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
JohnInCarolina said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit! -
caliking said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?
And, hell yes... always DTG."I've made a note never to piss you two off." - Stike -
Making this asap. I somehow still don't own a food processor. Any recommendations on size/brand?
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JohnInCarolina said:caliking said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?
And, hell yes... always DTG.
The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent, mangoes in most stores.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
FrostyEgg said:Making this asap. I somehow still don't own a food processor. Any recommendations on size/brand?"I've made a note never to piss you two off." - Stike
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@FrostyEgg
I don’t get the food processor out for this. I just use the Vitamix. Am enjoying eggs and toast with the salsa as I type this. -
caliking said:JohnInCarolina said:caliking said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?
And, hell yes... always DTG.
The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent, mangoes in most stores.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:caliking said:JohnInCarolina said:caliking said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?
And, hell yes... always DTG.
The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent, mangoes in most stores.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:The Cen-Tex Smoker said:caliking said:JohnInCarolina said:caliking said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?
And, hell yes... always DTG.
The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent, mangoes in most stores.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:caliking said:The Cen-Tex Smoker said:caliking said:JohnInCarolina said:caliking said:JohnInCarolina said:Made this pineapple jalapeño salsa, courtesy of this recipe shared by @GrateEggspectations:
https://eggheadforum.com/home/leaving?allowTrusted=1&target=https%3A%2F%2Fwww.chilipeppermadness.com%2Fchili-pepper-recipes%2Fhot-sauces%2Fpineapple-jalapeno-hot-sauce%2F
I tweaked the recipe a bit. Added some honey, per his suggestion, and doubled the garlic. I also used two full cups of chopped pineapple because I had enough and it seemed like it still needed a little more to me. It’s good chit!
The 2 cups of pineapple - total (all grilled), or did you add some raw pineapple after the initial tasting?
And, hell yes... always DTG.
The Ataulfo mangoes from Costco have consistently been good. Way better than the Marathon brand, or Kent, mangoes in most stores.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
“Did you guys go to Houston for vacation”?
Me: “it was more of a work trip. Went on a Mango crawl with Cali”Keepin' It Weird in The ATX FBTX
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