Salsa quemada el torito

Yield: 24 servings

Measure Ingredient
2 pounds firm, just-ripe tomatoes
4 eaches scallions, include tops
4 eaches green serrano chiles
½ each medium onion, peeled
2 eaches cloves garlic, minced
1 each Juice of 2 fresh limes
½ each bunch of cilantro, chopped
1 teaspoon dried oregano
¼ teaspoon ground white pepper
1 each Salt to taste
2 ounces water

2 lb firm, just-ripe tomatoes

4 ea scallions, including green tops 4 ea green serrano chiles

1 ea Half of a medium onion, peeled 2 ea cloves garlic, peeled and minced 1 ea Juice of 2 fresh limes

1 ea Half a bunch of cilantro, coarsely chopped 1 ts dried oregano

¼ ts ground white pepper

1 ea Salt to taste

2 oz water

Preliminaries: Build a charcoal fire, then scatter presoaked mesquite chips over the coals. Carefully grill tomatoes, scallions and chiles over glowing coals, turning frequently, until skin is charred.

Remove from grill and leave skin on vegetables. Remove stems from tomatoes and chiles.

Procedure: Cut tomatoes, scallions, chiles and onion into chunks.

Place in food processor or blender, then pulse on-off until mixture is coarse. Mix in remaining ingredients.

Chill at least 2 hours before serving. Yields about 3-4 cups.

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