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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Fire Roasted Hatch Chili Salsa

NorthPilot06
NorthPilot06 Posts: 1,179
edited September 2019 in EggHead Forum
Always delicious!


DFW - 1 LGBE & Happy to Adopt More...
· Share on FacebookShare on Twitter

Comments

  • NorthPilot06
    NorthPilot06 Posts: 1,179


    Got a bit too lazy to chop up cilantro at the end  :)

    Other exciting outcome of this cook?  I bought and roasted too many hatch chilis so they’re prepped and frozen for the next recipe!  =)


    DFW - 1 LGBE & Happy to Adopt More...
    · Share on FacebookShare on Twitter
  • NorthPilot06
    NorthPilot06 Posts: 1,179
    And a good amount of heat left over to cook the sweet potatoes and asparagus to go with the brisket that SWMBO made (braised with beer and chili sauce, I know, but it’s still delicious)
    DFW - 1 LGBE & Happy to Adopt More...
    · Share on FacebookShare on Twitter
  • StillH2OEgger
    StillH2OEgger Posts: 3,916
    That looks terrific!
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • dmourati
    dmourati Posts: 1,304
    Great minds think alike. I just posted mine!
    Plymouth, MN
    · Share on FacebookShare on Twitter
  • NorthPilot06
    NorthPilot06 Posts: 1,179
    @StillH2OEgger thanks, it gets eaten quickly, that’s for sure!  It’s a labor of love too; I’m not a big fan of tomato peels/pepper skins, so I remove them all!  Good thing it’s so tasty =)
    DFW - 1 LGBE & Happy to Adopt More...
    · Share on FacebookShare on Twitter
  • NorthPilot06
    NorthPilot06 Posts: 1,179
    @dmourati yours looks delicious too - I haven’t made a lot of tomatillo salsas in my time, but I may have to change that soon!
    DFW - 1 LGBE & Happy to Adopt More...
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Nice! 

    I've only seen mild Hatch chiles here, so I passed. Maybe I should get some and just add habaneros or something for the heat. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • TN_Egger
    TN_Egger Posts: 1,120
    Do you pull out the seeds and skin 'em? 
    Signal Mountain, TN
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,333
    No hatch chile expert here but for the past couple of years a local market has a choice of mild or hot free standing hatch chiles.  Always get a load of hot and then grill/smoke on the BGE.  Being lazy I don't skin or seed once finished.  Great flavor and heat profile.  Freeze the remainders within about 5 days of the smoke down.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • NorthPilot06
    NorthPilot06 Posts: 1,179
    @caliking I’ve found there to be a pretty big difference in heat between the mild and the hot, but both have amazing flavor. Would probably be a good idea to up the heat level using some serranos or habeneros to your taste!
    DFW - 1 LGBE & Happy to Adopt More...
    · Share on FacebookShare on Twitter
  • NorthPilot06
    NorthPilot06 Posts: 1,179
    TN_Egger said:
    Do you pull out the seeds and skin 'em? 
    Sure do. As long as you make sure to get them adequately charred (and steam them by immediately putting them in a ziploc bag), it’s surprisingly easy to skin them. 

    I do usually cut them open and remove the seeds, again, for texture. But I’m less worried about a stray seed than a rolled up vegetable peel. 
    DFW - 1 LGBE & Happy to Adopt More...
    · Share on FacebookShare on Twitter
  • NorthPilot06
    NorthPilot06 Posts: 1,179
    lousubcap said:
    No hatch chile expert here but for the past couple of years a local market has a choice of mild or hot free standing hatch chiles.  Always get a load of hot and then grill/smoke on the BGE.  Being lazy I don't skin or seed once finished.  Great flavor and heat profile.  Freeze the remainders within about 5 days of the smoke down.  FWIW-
    Do you have any favorite uses for them, outside of snacking on them?  Looking for some more recipes to use the remainder of the chilis. Could always make a batch of enchiladas with a green chili sauce or something...
    DFW - 1 LGBE & Happy to Adopt More...
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    That’s how it’s done folks. Bravo? Did my invitation get lost in the mail?
    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
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,333
    @NorthPilot06 I will toss them into omelets, any stuffing mixture for pig shots, ABT's or anything else.  I realize that using them in a mixture that ends up in a jala may miss the mark but for the few months of availability, I will take it. 
    I also use a slice in a deveined and butterflied raw, then filled with a crab and cream cheese stuffing (see malcom reed's recipe) shrimp.  Line one side of a par cooked slice of bacon with horseradish then wrap the shrimp (horseradish in) and grill indirect.  A true winner right there.  FWIW-
    I am sure with the talent here you will find many more options. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories