Salsa Quemada De Nada

Recipe Ingredients

2 lbs	908g / 32oz	Tomatoes - cored
1		Scallions - trimmed and
1/2		Cilantro - coarsely
1 tablespoon	15ml	Vegetable oil
3		Green serrano chiles - stems
1/2		Onion - peeled (medium)
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground white pepper
1/2 teaspoon	2.5ml	Dried oregano
1 cup	237ml	Water

Recipe Instructions

Note: For a milder salsa, remove seeds and veins from chiles. 1 bunch scallions, trimmed and washed. 1/2 bunch of cilantro, coarsely chopped. 3 green serrano chiles, stems removed. Procedure: Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile cilantro on top, so that it does not touch the grill. Grill the vegetables 10-15 minutes or until vegetables are soft.

Heat oil in skillet; add serrano chiles and sautee over medium heat until softened. Place chiles, tomatoes, onions and cilantro in food processor fitted with metal blade and process until coarsely ground. Combine remaining ingredients in small bowl; stir until blended. Add to chile mixture and stir to blend.

Makes about 3 cups.

Source:
Laura Ann Wallace

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