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50 servings
1 C chopped green onions
1/4 C extra-virgin olive oil
1/4 C hot pepper sauce
1/4 C Cajun spice blend
3/4 c packed cup garlic cloves, peeled
10 ea large just-ripe tomatoes
3 lb large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 C chopped green onions, including green tops
1/4 C extra-virgin olive oil
1/4 C hot pepper sauce (I use Melinda's Extra Hot)
1/4 C Cajun spice blend
The original version calls for running vegetables through a meat
grinder. However, you can coarsely chop small batches with a food
processor using on-off pulses.
Preliminaries: Build a charcoal fire, then scatter presoaked mesquite
chips over the coals. Using a mesh grilling rack, grill garlic cloves,
turning often until golden brown. Remove from grill; reserve. Grill
tomatoes, onions and chiles over glowing coals, turning frequently,
until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: Core tomatoes; remove stems (not seeds or veins) from
chiles. Cut tomatoes, onions, and chiles into chunks. Place in food
processor or blender, then pulse on-off until mixture forms small,
firm pieces.
Thoroughly combine ground vegetables with remaining
ingredients. Cover; chill at least 24 hours before serving. Yields
about 8-10 cups.
50 servings
1 C chopped green onions
1/4 C extra-virgin olive oil
1/4 C hot pepper sauce
1/4 C Cajun spice blend
3/4 c packed cup garlic cloves, peeled
10 ea large just-ripe tomatoes
3 lb large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 C chopped green onions, including green tops
1/4 C extra-virgin olive oil
1/4 C hot pepper sauce (I use Melinda's Extra Hot)
1/4 C Cajun spice blend
The original version calls for running vegetables through a meat
grinder. However, you can coarsely chop small batches with a food
processor using on-off pulses.
Preliminaries: Build a charcoal fire, then scatter presoaked mesquite
chips over the coals. Using a mesh grilling rack, grill garlic cloves,
turning often until golden brown. Remove from grill; reserve. Grill
tomatoes, onions and chiles over glowing coals, turning frequently,
until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: Core tomatoes; remove stems (not seeds or veins) from
chiles. Cut tomatoes, onions, and chiles into chunks. Place in food
processor or blender, then pulse on-off until mixture forms small,
firm pieces.
Thoroughly combine ground vegetables with remaining
ingredients. Cover; chill at least 24 hours before serving. Yields
about 8-10 cups.
