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2 lb tomatoes, cored 1 tb minced garlic
1 ea bunch scallions, trimmed and 1 tb lime juice
1/2 ea bunch of cilantro, coarsely 1 ts salt
1 tb vegetable oil 1/2 ts ground white pepper
3 ea green serrano chiles, stems 1/2 ts dried oregano
1/2 ea medium onion, peeled
24 servings
1 C water
Note: For a milder salsa, remove seeds and veins from chiles.
1 bunch scallions, trimmed and washed. 1/2 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.
1 ea bunch scallions, trimmed and 1 tb lime juice
1/2 ea bunch of cilantro, coarsely 1 ts salt
1 tb vegetable oil 1/2 ts ground white pepper
3 ea green serrano chiles, stems 1/2 ts dried oregano
1/2 ea medium onion, peeled
24 servings
1 C water
Note: For a milder salsa, remove seeds and veins from chiles.
1 bunch scallions, trimmed and washed. 1/2 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.