Salsa Recipes

Quemada Salsa

 
1 Pound tomatoes -- cored
1 Bunch green onions 
-- trimmed and washed
1/2 Bunch fresh cilantro
1 Tablespoon vegetable oil
3 serrano chiles -- stemmed
1 Tablespoon garlic puree
1 Tablespoon lime juice
1 teaspoon salt
1/2 teaspoon freshly 
ground white pepper
1/2 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 sauté pan over
medium-high heat. 
Add the serranos and sauté 
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.