Quemada salsa
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Quemada salsa
  Sauces    Salsa    Preserves  
Last updated 6/12/2012 1:19:27 AM. Recipe ID 50787. Report a problem with this recipe.
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      Title: Quemada salsa
 Categories: Sauces, Preserves
      Yield: 4 Servings
 
      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
 
  "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)
  
  




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Recipe ID 50787 (Apr 03, 2005)

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