A traditional Mexican salsa quemada el torito recipe is made with roasted tomatoes, onions, and peppers. The salsa is then blended with spices and herbs to create a flavorful and spicy condiment.
2 lb firm, just-ripe tomatoes4 ea scallions, including green tops4 ea green serrano chiles1 ea Half of a medium onion, peeled2 ea cloves garlic, peeled and minced1 ea Juice of 2 fresh limes1 ea Half a bunch of cilantro, coarsely chopped1 ts dried oregano1/4 ts ground white pepper1 ea Salt to taste2 oz waterPreliminaries: Build a charcoal fire, then scatter presoaked mesquitechips over the coals.
Carefully grill tomatoes, scallions and chilesover glowing coals, turning frequently, until skin is charred.
Remove from grill and leave skin on vegetables.
Remove stems fromtomatoes and chiles.
Procedure: Cut tomatoes, scallions, chiles and onion into chunks.
Place in food processor or blender, then pulse on-off until mixture iscoarse.
Mix in remaining ingredients.
Chill at least 2 hours before serving.
Yields about 3-4 cups.
Ingredients
Directions
2 lb firm, just-ripe tomatoes4 ea scallions, including green tops4 ea green serrano chiles1 ea Half of a medium onion, peeled2 ea cloves garlic, peeled and minced1 ea Juice of 2 fresh limes1 ea Half a bunch of cilantro, coarsely chopped1 ts dried oregano1/4 ts ground white pepper1 ea Salt to taste2 oz waterPreliminaries: Build a charcoal fire, then scatter presoaked mesquitechips over the coals.
Carefully grill tomatoes, scallions and chilesover glowing coals, turning frequently, until skin is charred.
Remove from grill and leave skin on vegetables.
Remove stems fromtomatoes and chiles.
Procedure: Cut tomatoes, scallions, chiles and onion into chunks.
Place in food processor or blender, then pulse on-off until mixture iscoarse.
Mix in remaining ingredients.
Chill at least 2 hours before serving.
Yields about 3-4 cups.
