Recipe - Quemada Salsa

1 pound Tomatoes; cored
1 bn Green onions; trimmed and
washed
One half bn Fresh cilantro
1 tablespoon Vegetable oil
3 Serrano chiles; stemmed
1 tablespoon Garlic puree
1 tablespoon Lime juice
1 teaspoon Salt
One half teaspoon Freshly ground white pepper
One half teaspoon Ground oregano
1 cup Water

"Quemada" literally means "burnt" and that is what is done to the
tomatoes and green onions, giving the salsa a smoky flavor and rich color.

Place tomatoes and green onions on a hot mesquite grill (over hot coals,
not flames). Pile the cilantro on top, so that it does not touch the
grill. Grill the vegetables 10 to 15 minutes, or until the peppers are
soft. Place the vegetable oil in a saute pan over mediumhigh heat. Add
the serranos and saute until the peppers are soft. Place the serranos,
tomatoes, onion, and cilantro in a food processor fitted with the metal
blade. Process until coarsely ground. Remove tomato mixture to mixing
bowl and stir until ingredients are evenly distributed. In a separate
bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until
well blended. Add garlic mixture to ground vegetables and mix thoroughly.
Makes about 3 cups.

From: walllau@karl.acc.iit.edu (Laura Ann Wallace)
Posted to MCRecipe Digest V1 #176

Date: Tue, 30 Jul 1996 09:40:57 0400

From: kmeade@ids2.idsonline.com (The Meades)
NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com