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Name: Salsa Quemada De Nada
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 24
Cuisine: American
Ingredients: 2 lb Tomatoes cored; 1 tb Lime juice; 1 ts Salt; 1/2 ts white pepper Ground; 1 c Water; 1/2 bn Cilantro coarsely chopped; 1/2 md Onion peeled; 1 tb Garlic minced; 1/2 ts Dried Oregano; 3 Green serrano chiles stems; 1 bn Scallions trimmed; 1 tb Vegetable oil

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INGREDIENTS

2 lb Tomatoes ; cored
1 tb Lime juice
1 ts Salt
1/2 ts white pepper ; Ground
1 c Water
1/2 bn Cilantro ; coarsely chopped
1/2 md Onion ; peeled
1 tb Garlic ; minced
1/2 ts Dried Oregano
3 Green serrano chiles ; stems
1 bn Scallions ; trimmed
1 tb Vegetable oil

Servings

INSTRUCTIONS

Note: For a milder salsa, remove seeds and veins from chiles. 1 bunch scallions, trimmed and washed. 1/2 bunch of cilantro, coarsely chopped. 3 green serrano chiles, stems removed. Procedure: Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile cilantro on top, so that it does not touch the grill. Grill the vegetables 10-15 minutes or until vegetables are soft. Heat oil in skillet; add serrano chiles and saute 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.

NOTES

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Salsa Quemada De Nada

2 lb Tomatoes cored
1 tb Lime juice
1 ts Salt
1/2 ts white pepper Ground
1 c Water
1/2 bn Cilantro coarsely chopped
1/2 md Onion peeled
1 tb Garlic minced
1/2 ts Dried Oregano
3 Green serrano chiles stems
1 bn Scallions trimmed
1 tb Vegetable oil

Note: For a milder salsa, remove seeds and veins from chiles. 1 bunch  scallions, trimmed and washed. 1/2 bunch of cilantro, coarsely chopped. 3  green serrano chiles, stems removed. Procedure: Place tomatoes and green  onions on a hot mesquite grill (over hot coals, not flames). Pile cilantro  on top, so that it does not touch the grill. Grill the vegetables 10-15  minutes or until vegetables are soft.    Heat oil in skillet; add serrano chiles and saute 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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Nutrition

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Serving Size: 1 Serving (52g)
Recipe Makes: 24

Calories: 14
Calories from Fat: 4 (29%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.3mg		0 %
Potassium 115.5mg		3 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.7g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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