Yield: 24 servings
|2 pounds||tomatoes, cored|
|1 each||bunch scallions, trimmed and|
|½ each||bunch of cilantro, coarsely|
|1 tablespoon||vegetable oil|
|3 eaches||green serrano chiles, stems|
|½ each||medium onion, peeled|
|1 tablespoon||minced garlic|
|1 tablespoon||lime juice|
|½ teaspoon||ground white pepper|
|½ teaspoon||dried oregano|
Note: For a milder salsa, remove seeds and veins from chiles.
1 bunch scallions, trimmed and washed. ½ 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 saute 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.