Grilled/Roasted salsa.

MKE_Cheesehead · 07-03-2009, 09:28 PM

One of my true loves before low carb was taco's. Deep fry corn tortillas to make taco shells. Pile on the sour cream, Guacamole, cheese, onions, maters. Before dinner of course was fried corn tortillas into chips for the guacamole.

Anywho.. We really wanted tacos so I looked online for the cheese taco shell recipe..made it..it was good but I really didn't like how much cheese i would be consuming..and I didn't want to get in a habit of eating them...so instead we used the the large romaine leafs for wraps and those were a very nice substitute and we wouldn't have to feel guilty having taco's whenever we wanted.

I LOVE sour cream......I never really paid attention to the carb counts and haven't had any in the house since starting lC. The little 8oz container we bought had 16 carbs in it I believe. Instead of putting a dollop on each taco, I had 3.. I instead mixed 2oz of sour cream in with the guacamole and it made a nice creamy spread for the romaine leaf. Me and the fiance had 6 total taco wraps and only used about have of the guac.. So that mix should go a long away and save some some carbs and limit the dairy usage more.

We LOVE salsa....hate the jar crap..and getting kinna sick of the fresh salsa we always had.. We have been doing a lot of roasting and grilling of veggies on the grill so we decided at the store we would try and wing a roasted salsa.. I think it turned out mighty tasty for not knowing what we were doing. Here is the ingredients we used. We just slow roasted everything on the grill until it had a nice char on all sides and the garlic was soft but not burned. We let everything cool down most of the way and just used the stick blender to process it all...seeds, skins, cores, everything. To us it was not overly hot (we like hot stuff tho) and was very sweet with a nice grilled roasted flavor. If you don't like it hot you could clean out the peppers good. We didn't core or de-seed the maters and it tasted just fine to us.

Ingredients..

Roasted on the weber grill.

-20oz of vine ripened maters.
-4 jalapenos.
-one 4/5" banana pepper
-4 cloves of garlic
-6oz of sliced onion.

Added to the roasted stuff was...a couple ounces of water..about a oz or so of the jar pickled jalapeno juice...a splash of apple cider vinegar...teaspoon of cumin powder....and about a handful bunch of cilantro. Stick Blended everything together well until slightly chunky...but not completely liquified....then S&P to taste...Fresh lime juice would be a nice addition probably.

I ran the ingredients through FitDay and came up with 54.7 carbs...38.5 net.. The batch came out to almost 20 ounces. Not sure what kinna tweaks to do to it for taste or reducing carbs..but for now it's plenty good to us and something different to our usual fresh salsa. Does anyone know what the shelf life of this salsa would be roughly.. maybe a week? Maybe longer a little longer without the cilantro? Heck if I know and tyvm for any help & feedback on this question and tweaks to the salsa.

CindyCRNA · 07-04-2009, 12:34 PM

OK, I'm an idiot. How do you roast the tomatoes?

MKE_Cheesehead · 07-05-2009, 03:40 PM

Quote:

Originally Posted by CindyCRNA

OK, I'm an idiot. How do you roast the tomatoes?

Sorry I was out of town.. We just tossed them on the grill whole until the tomatoes are slightly char and skins become loose (about 10-15 mins) You could also chop them in half.. brush olive oil on open side of tomato and cook the same as above. We didn't skin or core them...probably should? tasted fine to us not doing that.

MKE_Cheesehead · 07-05-2009, 07:48 PM

Forgot to add we use something like this a lot for grilling veggies, (the salsa veggies to) specially for small stuff..works great for making the jalapeno poppers too.

SugarPop · 07-05-2009, 09:10 PM

Oh, now wait a minute........jalapeno poppers on the grill?????. Okay, I NEED to know exactly how to do that. I've seen the oven recipe here somewhere, but I MUST make these. Recipe pleeeeeeze.

B

MKE_Cheesehead · 07-06-2009, 04:44 AM

Quote:

Originally Posted by SugarPop

Oh, now wait a minute........jalapeno poppers on the grill?????. Okay, I NEED to know exactly how to do that. I've seen the oven recipe here somewhere, but I MUST make these. Recipe pleeeeeeze.

B

Hi, SugarPop.

We pretty much use the same recipe as over on linda's recipe site..We like to mix in some browned/cooked Italian sausage to the same consistency size of like taco meat, provolone cheese, and garlic powder in with the cream cheese..

Linda's Low Carb Menus & Recipes

If you don't like real spicy food I suggest you really clean the insides out good and get all of the membrane scraped out. When grilling them on the weber we put the coals on one side of the grill and the pan with the poppers on the other side for a indirect cook. You by no means need to use a pan it's just easier then putting them all on the grates and then when done having to grab them all off when they're a little soft.

SugarPop · 07-07-2009, 07:34 AM

Yay, thank you so much. So, I need to get one of those grilling sheets that you posted the pic of. I like all the additions you made- sounds yummy, thx!

B

MKE_Cheesehead · 07-07-2009, 09:20 PM

Quote:

Originally Posted by SugarPop

Yay, thank you so much. So, I need to get one of those grilling sheets that you posted the pic of. I like all the additions you made- sounds yummy, thx!

B

Nope, you don't need a pan like that at all. We never used one in all our yrs of grilling. We seen the one we got at a few months back at Aldi for like 7 bucks and figured it was worth a shot.. It works pretty slick for just tossing on Veggies and there is no worry of them falling through the grate and it's a breeze to clean. Works awesome for poopers and stuffed mushrooms also. Best 7 bucks we spent in a long time.

SCOTTSDALEJULIE · 07-10-2009, 12:48 PM

I'm not sur I'd like POOP ERS

hunteramargin · 07-11-2009, 03:38 PM

The best way I've found to grill ABT's (AKA JALEPENO POPPERS) is to core and seed them, stuff em with your choice of innards, cream cheese, cheddar and bacon, mushrooms mozzarrella(sp?)and a dab of pizza sauce (Kroger brand pizza parlor style is reasably lc for store bought)or the best- left over pulled pork and a smidgen of lc coleslaw. then wrap'em in bacon. Take a disposable foil pan, I save used ones for this, and cut the needed number of x's evenly spaced on the bottom. Turn it over and place the poppers point down through the x's, which will bend in and support them upright. set your grill up for indirect grilling. Coals or flame on either side or just the off side if its a 2 burner. When the bacon is done, so are the ABT's. Note ABT is short for Atomic Buffalo Tu--s which is what we call 'em on a couple of grilling forums. Whatever you call them they're fantastic.

Soobee · 07-12-2009, 03:53 AM

Sounds like a great way to grill them. And I love the new name.

jill72 · 07-12-2009, 10:46 AM

Quote:

Originally Posted by hunteramargin

Note ABT is short for Atomic Buffalo Tu--s which is what we call 'em on a couple of grilling forums.

LOL took me a couple of minutes, but I finally got it

07-03-2009, 09:28 PM	#1
MKE_Cheesehead Senior LCF Member Join Date: Jun 2009 Location: Milwaukee, Wisconsin Posts: 63 Gallery: MKE_Cheesehead Stats: 268/233.8/150 -- 5'3" BMI 41.4 :( WOE: 25 carbs or less Start Date: June 3rd 2009	Grilled/Roasted salsa. One of my true loves before low carb was taco's. Deep fry corn tortillas to make taco shells. Pile on the sour cream, Guacamole, cheese, onions, maters. Before dinner of course was fried corn tortillas into chips for the guacamole. Anywho.. We really wanted tacos so I looked online for the cheese taco shell recipe..made it..it was good but I really didn't like how much cheese i would be consuming..and I didn't want to get in a habit of eating them...so instead we used the the large romaine leafs for wraps and those were a very nice substitute and we wouldn't have to feel guilty having taco's whenever we wanted. I LOVE sour cream......I never really paid attention to the carb counts and haven't had any in the house since starting lC. The little 8oz container we bought had 16 carbs in it I believe. Instead of putting a dollop on each taco, I had 3.. I instead mixed 2oz of sour cream in with the guacamole and it made a nice creamy spread for the romaine leaf. Me and the fiance had 6 total taco wraps and only used about have of the guac.. So that mix should go a long away and save some some carbs and limit the dairy usage more. We LOVE salsa....hate the jar crap..and getting kinna sick of the fresh salsa we always had.. We have been doing a lot of roasting and grilling of veggies on the grill so we decided at the store we would try and wing a roasted salsa.. I think it turned out mighty tasty for not knowing what we were doing. Here is the ingredients we used. We just slow roasted everything on the grill until it had a nice char on all sides and the garlic was soft but not burned. We let everything cool down most of the way and just used the stick blender to process it all...seeds, skins, cores, everything. To us it was not overly hot (we like hot stuff tho) and was very sweet with a nice grilled roasted flavor. If you don't like it hot you could clean out the peppers good. We didn't core or de-seed the maters and it tasted just fine to us. Ingredients.. Roasted on the weber grill. -20oz of vine ripened maters. -4 jalapenos. -one 4/5" banana pepper -4 cloves of garlic -6oz of sliced onion. Added to the roasted stuff was...a couple ounces of water..about a oz or so of the jar pickled jalapeno juice...a splash of apple cider vinegar...teaspoon of cumin powder....and about a handful bunch of cilantro. Stick Blended everything together well until slightly chunky...but not completely liquified....then S&P to taste...Fresh lime juice would be a nice addition probably. I ran the ingredients through FitDay and came up with 54.7 carbs...38.5 net.. The batch came out to almost 20 ounces. Not sure what kinna tweaks to do to it for taste or reducing carbs..but for now it's plenty good to us and something different to our usual fresh salsa. Does anyone know what the shelf life of this salsa would be roughly.. maybe a week? Maybe longer a little longer without the cilantro? Heck if I know and tyvm for any help & feedback on this question and tweaks to the salsa.

07-11-2009, 03:38 PM	#10
hunteramargin Junior LCF Member Join Date: Apr 2009 Location: Monroe MI Posts: 9 Gallery: hunteramargin Stats: 290/230/160 WOE: modified atkins Start Date: of and on since 2000	poppers The best way I've found to grill ABT's (AKA JALEPENO POPPERS) is to core and seed them, stuff em with your choice of innards, cream cheese, cheddar and bacon, mushrooms mozzarrella(sp?)and a dab of pizza sauce (Kroger brand pizza parlor style is reasably lc for store bought)or the best- left over pulled pork and a smidgen of lc coleslaw. then wrap'em in bacon. Take a disposable foil pan, I save used ones for this, and cut the needed number of x's evenly spaced on the bottom. Turn it over and place the poppers point down through the x's, which will bend in and support them upright. set your grill up for indirect grilling. Coals or flame on either side or just the off side if its a 2 burner. When the bacon is done, so are the ABT's. Note ABT is short for Atomic Buffalo Tu--s which is what we call 'em on a couple of grilling forums. Whatever you call them they're fantastic.

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07-04-2009, 12:34 PM	#2
CindyCRNA MAJOR LCF POSTER! Join Date: Jan 2009 Location: Midwest Posts: 1,277 Gallery: CindyCRNA Stats: 152/132/123 WOE: 30%/40%/30% Net carbs about 70. Start Date: 6/09, LC since 1/09	OK, I'm an idiot. How do you roast the tomatoes?

07-05-2009, 07:48 PM	#4
MKE_Cheesehead Senior LCF Member Join Date: Jun 2009 Location: Milwaukee, Wisconsin Posts: 63 Gallery: MKE_Cheesehead Stats: 268/233.8/150 -- 5'3" BMI 41.4 :( WOE: 25 carbs or less Start Date: June 3rd 2009	Forgot to add we use something like this a lot for grilling veggies, (the salsa veggies to) specially for small stuff..works great for making the jalapeno poppers too.

07-05-2009, 09:10 PM	#5
SugarPop MAJOR LCF POSTER! Join Date: Jul 2008 Location: Long Island, NY Posts: 1,073 Gallery: SugarPop Stats: (225) 212/166/125 (5'2") WOE: Atkins/ LowCarb - Restart 6/1/09 Start Date: Quit Smoking 1/1/09	Oh, now wait a minute........jalapeno poppers on the grill?????. Okay, I NEED to know exactly how to do that. I've seen the oven recipe here somewhere, but I MUST make these. Recipe pleeeeeeze. B

07-07-2009, 07:34 AM	#7
SugarPop MAJOR LCF POSTER! Join Date: Jul 2008 Location: Long Island, NY Posts: 1,073 Gallery: SugarPop Stats: (225) 212/166/125 (5'2") WOE: Atkins/ LowCarb - Restart 6/1/09 Start Date: Quit Smoking 1/1/09	Yay, thank you so much. So, I need to get one of those grilling sheets that you posted the pic of. I like all the additions you made- sounds yummy, thx! B

07-10-2009, 12:48 PM	#9
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,225 Gallery: SCOTTSDALEJULIE	I'm not sur I'd like POOP ERS

07-12-2009, 03:53 AM	#11
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,552 Gallery: Soobee WOE: Atkins Start Date: September 2000	Sounds like a great way to grill them. And I love the new name.