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Salsa - delicious!
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cookingdude555
Posts: 3,194
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Fire roasted salsa. I know that was fantastic. Nice.Sandy Springs & Dawsonville Ga
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Looks great. 1-5 what’s your heat level?
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Wow... excellent!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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After the "fire roasted salsa" thread, We have made it every other week for us and friends. I really hate to see summer turn to fall, as our tomatos and peppers are fading. In any case you can't beat it!!
Be careful when following the masses. Sometimes the M is silent.
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Thanks for the comments. I didn't have a recipe really, I looked online for a shopping list and you can see the ingredients on the mini max there (next time I will use a bigger egg, it was tight!)
9 roma tomatoes
3/4 vidalia onion
1 jalapeno
1 pasillo
1 clove of garlic
juice of 2 limes
some salt (1-2 tblspoons?)
some cumin (teaspoon?)
some cilantro, tore about half of the head off of a bunch that I bought
Roast until charred, take skin off pasillo, throw in the blendtec to get mostly chopped up. I was really good and my daughter and I ate half while it was still warm and my Jazz were destroying the Kings (I cannot believe how bad the Kings are this year, I feel for Sacramento, such is the new world of tanking to rebuild). Next time it needs several more peppers. This was just an experiment, wasn't sure how the heat level would turn out. It will be gone tomorrow, another batch Saturday! -
Looks great. I like to add a shot or two of Cuervo gold for my pico de gallo. -salsa.
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Man I bet that is delicious Cookingdude. Yesterday I ate an appetizer at Le Petite Grocery (a bistro in New Orleans) It was a fried softshell crab on a bed of fire roasted Kale and cherry tomatoes with a Rosemary Garlic Mayonnaise. It was incredible. The roasting transforms the salad ingredients. I usually hate kale. I bet it's the same with your salsa.
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Definitely doing this over the weekend. Thanks for the inspiration!It's a 302 thing . . .
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cookingdude555 said:Thanks for the comments. I didn't have a recipe really, I looked online for a shopping list and you can see the ingredients on the mini max there (next time I will use a bigger egg, it was tight!)
9 roma tomatoes
3/4 vidalia onion
1 jalapeno
1 pasillo
1 clove of garlic
juice of 2 limes
some salt (1-2 tblspoons?)
some cumin (teaspoon?)
some cilantro, tore about half of the head off of a bunch that I bought
Roast until charred, take skin off pasillo, throw in the blendtec to get mostly chopped up. I was really good and my daughter and I ate half while it was still warm and my Jazz were destroying the Kings (I cannot believe how bad the Kings are this year, I feel for Sacramento, such is the new world of tanking to rebuild). Next time it needs several more peppers. This was just an experiment, wasn't sure how the heat level would turn out. It will be gone tomorrow, another batch Saturday!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
This is one of my newer favorites on the egg. I skin the tomatoes after roasting - but think I will leave them on next time for comparison. I may be throwing away a lot of good ‘char’ flavor.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Roasted two heads of garlic, ended up only using one. That stuff was hard to pull out it was so hot.
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mEGG_My_Day said:This is one of my newer favorites on the egg. I skin the tomatoes after roasting - but think I will leave them on next time for comparison. I may be throwing away a lot of good ‘char’ flavor.
Be careful when following the masses. Sometimes the M is silent.
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Also I cut off where the stem attaches to the tomatoes. Tried some more salsa tonight and it was even better. However the lack of heat was more noticeable.
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My basic test to "include or exclude" the skin/burned stuff is to taste it. If it tastes bad (char can be bitter) I remove it. If it tastes fine, I include some char as it adds some contrast and color to the salsa. Also weighed in to this is how hard it is to remove the skin after cooking.
______________________________________________I love lamp.. -
cookingdude555 said:Also I cut off where the stem attaches to the tomatoes. Tried some more salsa tonight and it was even better. However the lack of heat was more noticeable.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
no doubt a few drops will contribute the heat of many Jalapenos.The dilution test for the Scoville scale spells it out.
______________________________________________I love lamp.. -
That looks tasty!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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