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Easy Grilled Salsa Recipe

September 9, 2021 By Morgan

Looking for a crowd pleaser? Want to take your tailgating game up a notch? Trying to find ways to use your hearty pepper and tomato crop?

Try this super easy step-by-step recipe for grilled salsa. We served it over the weekend to rave reviews!

Grilled Salsa: Step-by-Step

  • Halve tomatoes (we used 5)
  • Rough chop onions and peppers (we used 6 shishito peppers, 2 red fresno chili peppers, and 1 infinity pepper) … need help on pepper hotness, check the Scoville scale.
  • Peal a whole clove of garlic.
  • Put everything into your Clay Coyote Flameware Grill Basket.
  • Add a little olive oil, just enough to keep everything moving, and toss.
  • Put the grill basket over medium high heat, cook for 15-20 minutes, stirring once to make sure nothing is sticking and everything is getting equally grilled.

You can use metal tongs on the grill basket, see how a little oil goes a long way:

 

  • Take off the grill when the peppers are blistered and black, and the tomatoes are softened.
  • Let cool.
  • Puree in a blender or food processor with a whole bunch of cilantro (yes you can toss in the stems) and some salt. (We used about 1 tablespoon for 6 cups of salsa). Taste with a chip, that helps make sure you don’t over salt.
  • Want it to go farther? Add canned stewed tomatoes and puree until it’s the consistency and amount desired. (We used an additional 24 oz of tomatoes to make 6 cups of salsa.
  • Serve or store in an airtight container up to 2 weeks in the fridge, or freeze for up to 12 months.
  • NOTE: This is a fun dish, add in other things that appeal to you (like lime); remove things that don’t fit your fancy (like infinity peppers or an entire clove of garlic). The best way to know you’re on the right track is to taste test as you go along. I’ll be honest, I’ve made this 20 times and it’s never the same twice, so embrace whatever’s in your larder and know it’s going to be amazing. 

 

Rough chop
Grill on medium high for 15-20 minutes
You’ll know it’s done when peppers are blistered and black and tomatoes are soft
Cool
Puree with cilantro and salt
YUM!
Serve with chips and other dips!

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Recipes Tagged With: Cooking at home, cooking with clay, Easy Recipes, flameware, grill, grill basket, grilling, mexican food, salsa, spicy

Flameware Feast: Chicken Tagine with Roasted Veggies and Couscous

July 11, 2021 By Morgan

I love chicken tagine with preserved lemons, green olives, and fresh thyme … but there are days when I don’t have a ton of time. Homemade preserved lemons take a month. Fresh thyme requires gardening (I excel at killing plants). So I have a couple time savers in my back pocket for just these days.

Enter NY Shuk’s Preserved Lemon Paste. It’s a concentrated, pureed jarred version of the homemade delicacy.

Here’s how to get this dinner on the table in record time: 

  • Mix up 1 teaspoon each of dried spices (NY Shuk’s Ras El Hanout, Garlic, Turmeric, dried French Thyme, Black Pepper, & Salt) with a minced shallot and 2 tablespoons of olive oil in a Clay Coyote Mixing Bowl.
  • Add mixture to your Clay Coyote Flameware Tagine, turn stovetop burner to medium.
  • Place chicken thighs in the spice-oil mixture and sear for 5 minute, turn over once lightly browned.
  • Add 2 tablespoons of the lemon paste and 1 cup of chicken or veggie broth.
  • Add about 1/2 cup or 20 olives.
  • Cover tagine and turn heat to low. Set timer for 35 minutes.
  • While the tagine is simmering, make a 5-minute batch of couscous in your Clay Coyote Medium Sauce Pan.

After 35 minutes, the chicken should be very tender. The broth, spices, and paste will have made a nice thickened sauce. Serve the chicken and olives on a bead of couscous.

We also often feel like this dish needs a little more veggies, so we broiled a medley of broccoli, squash, mushrooms, asparagus, and snap peas in a Flameware Skillet in the oven at 500F for 20 minutes.

 

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Pottery, Recipes, The Gallery Tagged With: Chicken, cooking with clay, couscous, Easy Recipes, flameware, made in mn, Mediterranean, Mediterranean Diet, ny shuk, olives, tagine, weeknight meals

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Mail PO BOX 363, Hutchinson, MN 55350

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