| 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
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