| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces, And, Preserves | 4 | Servings | |
INGREDIENTS
| 1 | lb | Tomatoes; cored |
| 1 | bn | Green onions; trimmed and washed |
| 1/2 | bn | Fresh cilantro |
| 1 | tb | Vegetable oil |
| 3 | Serrano chiles; stemmed | |
| 1 | tb | Garlic puree |
| 1 | tb | Lime juice |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground white pepper |
| 1/2 | ts | Ground oregano |
| 1 | c | Water |
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 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. Makes about 3 cups. From: walllau@karl.acc.iit.edu (Laura Ann Wallace) Posted to MC-Recipe Digest V1 #176 Date: Tue, 30 Jul 1996 09:40:57 -0400 From: kmeade@ids2.idsonline.com (The Meades) NOTES : Mastercook formatted by Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com or garhow@aol.com
A Message from our Provider:
“Find God and you find everything”