Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I just thawed out a cup or so of green salsa I made last September, and I’m thinking of making a burger sauce with it. My instinct says to start with mayo, taste a little, and just keep at it until the proportions seem right. I could mix some sour cream in there, too, if the mayo seems too creamy. Some chopped scallions would probably work. I had some cilantro, but it’s been in the fridge too long.
I think I should stay away from the red stuff: no ketchup, no bbq sauce, although I could try little bits, like off to the side. And I’m thinking no to mustard, not yellow and especially not brown.
I’ll let you know. And anyone who has an opinion, just let it fly.
You beat me to the crema. And plain yogurt (thinned with milk if necessary) works for me when I make similar sauces and don't have crema or sour cream on hand.
I assume there's lime juice in the salsa, but more probably won't hurt.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
The cilantro was over the edge, kinda mushy. But there was a lot of cilantro in the salsa.
I drained the salsa in a strainer and started with some Duke’s, about 2:1 salsa to mayo. Yep, a little rich. I added an equal part of sour cream, and that mellowed it out quite a bit; I could have stopped there. But I took a teaspoon or so and added a bit of Black Swan, and that sweetness really amped it up, a lot! So I just added and tasted, added and tasted, until it seemed balanced. It’s about 2:1:1:1, salsa/mayo/sour cream/bbq sauce.
Then I took a teaspoon of sauce and squirted a little yellow mustard on it… nah. It didn’t ruin it, but it was a step backward. I’m going to chop up a couple scallions into it and let it sit for an hour or so. This is pretty good, IMO.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Why add anything to it? Just go as is, that’s how we roll in New Mexico at least. And I say that as to let the flavors of the salsa stand on their own. Maybe some fresh onion/garlic to liven it up a bit if needed to give it that fresh from the bowl zing.
The avocado could be a nice touch, as Troutman mentions. Either sliced or mixed together and keeping it chunky.
Idk. Just spooning it onto the burger was my first thought. But I figured to give this a try. No reason not to, I have a couple quarts of different salsas in the freezer and if I screw it up I can just thaw another cup of one.
This salsa is really garlicky; I added the scallions, thinking exactly what you also thought. I have some avocados but I just got them today and they’re hard as concrete.
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