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2 lb firm, just-ripe tomatoes 1/2 ea bunch of cilantro, chopped
4 ea scallions, include tops 1 ts dried oregano
4 ea green serrano chiles 1/4 ts ground white pepper
1/2 ea medium onion, peeled 1 ea Salt to taste
2 ea cloves garlic, minced 2 oz water
1 ea Juice of 2 fresh limes
24 servings
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
1/4 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.
4 ea scallions, include tops 1 ts dried oregano
4 ea green serrano chiles 1/4 ts ground white pepper
1/2 ea medium onion, peeled 1 ea Salt to taste
2 ea cloves garlic, minced 2 oz water
1 ea Juice of 2 fresh limes
24 servings
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
1/4 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.
