Quemada Salsa

Recipe Ingredients

1 lb	454g / 16oz	Tomatoes - cored
1		Green onions - trimmed and washed
1/2		Fresh cilantro
1 tablespoon	15ml	Vegetable oil
3		Serrano chiles - stemmed
1 tablespoon	15ml	Garlic puree
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground white pepper
1/2 teaspoon	2.5ml	Ground oregano
1 cup	237ml	Water

Recipe Instructions

"Quemada" literally means "burnt" -- and that is what is done to the tomatoes and green onions, giving the salsa a smoky flavor and rich color. Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minutes, or until the peppers are soft. Place the vegetable oil in a sautee pan over medium-high heat.

Add the serranos and sautee until the peppers are soft. Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. Process until coarsely ground. Remove tomato mixture to mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. Add garlic mixture to ground vegetables and mix thoroughly.

Makes about 3 cups.

Source:
Houston Chronicle

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