Roasted garlic salsa

Yield: 50 servings

Measure Ingredient
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

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.

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