Burnt tomato salsa


2 lb tomatoes, cored
1 bunch scallions, trimmed
1/2 bunch cilantro, coarsely chopped
1 tbsp vegetable oil
3 serrano chiles, stems removed
1/2 medium onion, peeled

1 tbsp minced garlic
1 tbsp lime juice
1 tsp salt
1/2 tsp ground white pepper
1/2 tsp dried oregano
1 cup water

How to prepare

Build a charcoal fire, then scatter presoaked mesquite chips over the coals. 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. Heat oil in skillet; add serrano chiles and saut 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.

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