Our Clay Coyote Grill Basket: The perfect outdoor cooking pot. The small handle is so that it fits on more grill surfaces, but still has something to grab with your hot pad. The holes are to let the flame up and the moisture out.
There are many commercially produced grill baskets made of metal. We think ours is better. Metal is forged and changes over flame. It conducts heat. Our Flameware Grill Basket has already been fired up to 1800 F once and then in the second firing up to 2300 F. It’s not going to warp, rust, or flake on your grill. The Flameware clay also spreads the heat out evenly. When you do the foil packet on a grill there’s a steam component. And we can’t stress this enough, our pot is created to grill your food, not steam it.
The Flameware Grill Basket is perfect for grilling fish, veggies, potatoes, fajitas, meatballs, stir fry, shrimp, and anything else you can dream up.
Easy Grilled Salsa
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.
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 garden and know it’s going to be amazing.
Ingredients:
5 medium tomatoes
6 shishito peppers
2 red fresno chili peppers
1 infinity pepper
1 garlic clove
Salt to taste
1 tablespoon olive oil
Process:
- Halve tomatoes. Rough chop onions and peppers. 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.
- 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 recommend about 1 tablespoon for 6 cups of salsa.
Pro Tips:
- 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.
- Serve or store in an airtight container for up to 2 weeks in the fridge, or freeze for up to 12 months.
Pottery Used:
Flameware Grill Basket
