Yield: 50 servings
Measure | Ingredient |
---|---|
1 x | SEE DIRECTIONS FOR |
1 C | chopped green onions |
¼ C | extra-virgin olive oil |
¼ C | hot pepper sauce |
¼ C | Cajun spice blend |
¾ cup | packed cup garlic cloves, peeled |
10 eaches | large just-ripe tomatoes |
3 pounds | large yellow onions, peeled |
½ pounds | fresh jalapeno chiles |
½ quart | fresh cilantro, chopped |
1 C | chopped green onions, including green tops |
¼ C | extra-virgin olive oil |
¼ C | hot pepper sauce (I use Melinda's Extra Hot) |
¼ C | Cajun spice blend |
1 x | INGREDIENTS |
The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: Core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces.
Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.