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Quemada salsa

Yield: 4 Servings

Ingredients:

• 1 lb Tomatoes -- cored
• 1 bn Green onions -- trimmed and Washed
• 1/2 bn Fresh cilantro
• 1 tb Vegetable oil
• 3 Serrano chiles -- stemmed
• 1 tb Garlic puree
• 1 tb Lime juice
• 1 ts Salt
• 1/2 ts Freshly ground white pepper
• 1/2 ts Ground oregano
• 1 c Water

Instructions:

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 medium-high 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) Recipe By : Houston Chronicle

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