| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salsa |
24 |
servings |
INGREDIENTS
| 2 |
lb |
Tomatoes; cored |
| 1 |
bn |
Scallions; trimmed and |
| 1/2 |
bn |
Cilantro; coarsely |
| 1 |
tb |
Vegetable oil |
| 3 |
|
Green serrano chiles; stems |
| 1/2 |
md |
Onion; peeled |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Lime juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground white pepper |
| 1/2 |
ts |
Dried oregano |
| 1 |
c |
Water |
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 sauté 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.
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