Whenever I try and make a roasted style salsa my tomatoes peel and hardly anything gets roasted. Pic is from 10-15 minutes into the "roasting". Grill is on full heat.
by ihadtopickthisname
9 Comments
exgaysurvivordan
Did you coat the tomato with oil? I find non-stick cooking spray works perfectly for coating veggies before roasting.
gudgeonpin
I put the tomatoes, and everything else except garlic, directly on the coals (I use wood/charcoal though). You can get as much char as you would like that way. You have to stand there and give it attention though.
BainbridgeBorn
I just broil with an oven. You need the skin to be “charred” (I can’t come up with a better description) all over the veges. Creates a deep flavor and cooks them down. And yes, oil them up for better maillard cooking
BronYrStomp
You need to put the chilis and tomatoes directly on the grates above the flames. It’ll take less time than what you’re doing so stay vigilant
HaiKarate
Get a culinary torch, they’re as cheap as $10. Put it on the grill while you torch the top.
fkdkshufidsgdsk
That pan looks like it’s cast iron and so it’s got a lot of mass, meaning it’s gonna take a long time to heat up even if the grill is on high
Ditch the pan and put the veggies right on the grates as close to the fire as you can – you wanna basically burn the crap out of everything. I do this on top of my burner on my stove
SpicySuntzu
Oil everything with veg/canola oil and put directly on the grate. If you don’t want to do that, you’re better off oiling and putting under broiler in the same pan. The dried chiles don’t need as much char. For a twist, try grilling tomatillos and 1 large tomato. It creates a nice orangish salsa.
Atticus1354
You don’t need a griddle on top of the grill. Open flames are best, but even just straight on the grill will work on a propane grill.
9 Comments
Did you coat the tomato with oil? I find non-stick cooking spray works perfectly for coating veggies before roasting.
I put the tomatoes, and everything else except garlic, directly on the coals (I use wood/charcoal though). You can get as much char as you would like that way. You have to stand there and give it attention though.
I just broil with an oven. You need the skin to be “charred” (I can’t come up with a better description) all over the veges. Creates a deep flavor and cooks them down. And yes, oil them up for better maillard cooking
You need to put the chilis and tomatoes directly on the grates above the flames. It’ll take less time than what you’re doing so stay vigilant
Get a culinary torch, they’re as cheap as $10. Put it on the grill while you torch the top.
That pan looks like it’s cast iron and so it’s got a lot of mass, meaning it’s gonna take a long time to heat up even if the grill is on high
Ditch the pan and put the veggies right on the grates as close to the fire as you can – you wanna basically burn the crap out of everything. I do this on top of my burner on my stove
Oil everything with veg/canola oil and put directly on the grate. If you don’t want to do that, you’re better off oiling and putting under broiler in the same pan. The dried chiles don’t need as much char. For a twist, try grilling tomatillos and 1 large tomato. It creates a nice orangish salsa.
You don’t need a griddle on top of the grill. Open flames are best, but even just straight on the grill will work on a propane grill.
Just put them on the grill. Or get it hotter