Salsa quemada de nada is a Mexican salsa made with roasted tomatoes, onions, and chiles. It is traditionally served as a condiment with grilled meats or as a dip.
1 CwaterNote: For a milder salsa, remove seeds and veins from chiles.
1 bunch scallions, trimmed and washed.
1/2 bunch of cilantro, coarselychopped.
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 nottouch the grill.
Grill the vegetables 10-15 minutes or until vegetablesare soft.
Heat oil in skillet; add serrano chiles and saute over medium heatuntil softened.
Place chiles, tomatoes, onions and cilantro in food processor fittedwith 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.
Ingredients
Directions
1 CwaterNote: For a milder salsa, remove seeds and veins from chiles.
1 bunch scallions, trimmed and washed.
1/2 bunch of cilantro, coarselychopped.
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 nottouch the grill.
Grill the vegetables 10-15 minutes or until vegetablesare soft.
Heat oil in skillet; add serrano chiles and saute over medium heatuntil softened.
Place chiles, tomatoes, onions and cilantro in food processor fittedwith 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.
