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Print this Recipe    Quemada

Quemada Salsa
(Makes about 3 cups)

1 pound tomatoes, cored
1 bunch green onions, trimmed and washed
1/2 bunch fresh cilantro
1 tablespoon vegetable oil
3 serrano peppers, stemmed
1 tablespoon garlic puree
1 tablespoon lime juice
1 tsp salt
1/2 tsp freshly ground white pepper
1/2 tsp ground oregano
1 cup water

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 saute pan over medium-high heat. Add
the serranos and saute 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.

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