Salsa quemada el torito
24 servings
Ingredients
| Quantity | 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 |
Directions
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.