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| Home -> [Central American, Mexican, North American, Preserves, Sauces & Dressings, South American] -> [Quemada salsa Recipe] |
Quemada salsa
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Central American, Mexican, North American, Preserves, Sauces & Dressings, South American |
Rating: |
no rating. |
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Ingredients:
| 1
| lbs | Tomatoes -- cored | | | 1 bn Green onions -- trimmed and | | | Washed | | | ?bn Fresh cilantro | | 1
| tbsp | Vegetable oil | | 3
| | Serrano chiles -- stemmed | | 1
| tbsp | Garlic puree | | 1
| tbsp | Lime juice | | 1
| tsp | Salt | | 1/2
| tsp | Freshly ground white pepper | | 1/2
| tsp | Ground oregano | | 1
| cup | Water |
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Procedures:
| 1 | "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. | | 2 | place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). | | 3 | Pile the cilantro on top, so that it does not touch the grill. | | 4 | Grill the vegetables 10 to 15 minutes, or until the peppers are soft. | | 5 | Place the vegetable oil in a saute pan over medium-high heat. | | 6 | Add the serranos and saute until the peppers are soft. | | 7 | Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. | | 8 | Process until coarsely ground. | | 9 | Remove tomato mixture to mixing bowl and stir until ingredients are evenly distributed. | | 10 | In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. | | 11 | Add garlic mixture to ground vegetables and mix thoroughly. | | 12 | Makes about 3 cups. |
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