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Salsa Quemada El Torito Recipe

Yields1 ServingPrep Time5 minsCook Time30 minsTotal Time35 mins

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 tomatoes
 ½ ea bunch of cilantro, chopped
 4 ea scallions, include tops
 1 ts dried oregano
 4 ea green serrano chiles
 ¼ ts ground white pepper
 ½ ea medium onion, peeled
 1 ea Salt to taste
 2 ea cloves garlic, minced
 2 oz water
 1 ea Juice of 2 fresh limes
1

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.

2

Carefully grill tomatoes, scallions and chilesover glowing coals, turning frequently, until skin is charred.

3

Remove from grill and leave skin on vegetables.

4

Remove stems fromtomatoes and chiles.

5

Procedure: Cut tomatoes, scallions, chiles and onion into chunks.

6

Place in food processor or blender, then pulse on-off until mixture iscoarse.

7

Mix in remaining ingredients.

8

Chill at least 2 hours before serving.

9

Yields about 3-4 cups.