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Mexican 'Burnt' Salsa - Quemada Salsa

Serrano peppers are used almost interchangeably with jalapenos, except that the are difficult to de-seed. This makes them spicy. Burning the tomatoes and scallion, gives the salsa a smoky flavor and rich color.

  • 1 pound tomatoes, cored
  • 1 bunch scallions, trimmed and washed
  • 1/2 bunch fresh cilantro, roughly chopped
  • 1 tablespoon vegetable oil
  • 3 serrano peppers, stemmed
  • 3 medium cloves garlic pressed through a garlic press
  • 1 tablespoon lime juice
  • Salt and freshly milled pepper to taste
  • 1 teaspoon dried oregano
  • 1 cup water
 

METHOD

Grill tomatoes and green onions over hot mesquite coals. Grill 10 to 15 minutes.

Heat vegetable oil in a skillet over medium-high heat until hot but not smoking. Stir in serranos. Cook until peppers soften.

Put peppers, tomatoes, onion, and cilantro in a food processor. Process until coarsely ground.

Put mixture in a bowl and stir to combine.

In a separate bowl, mix garlic, lime juice, salt, pepper, oregano, and water until well- blended. Add garlic mixture and blend thoroughly.

Yield: 3 cups

Contributor: Pamela Atwood

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