[Woodyend]

Fire Roasted Salsa (from Blue Mesa in Dallas)

This salsa gets its smoky flavor and rich color from smoking the tomatoes and blistering the other vegetables on the grill. The vegetables may be skewered and blackened over a gas range at home, or use soaked mesquite wood chips spread over heated coals in your barbecue.


Approximately 4 cups salsa
7 medium tomatoes, cored
6 green onions, trimmed
1/2 bunch cilantro
1 TB. vegetable oil
4 Serrano peppers, stemmed
2 large garlic cloves, peeled and very finely chopped
Juice of one lime
1 tsp. salt
½ tsp. ground white pepper
½ tsp. ground oregano

Place the tomatoes and green onions on a hot grill - over hot coals, not high flames. Pile cilantro on top, so that it does not touch the grill. Remove the tomatoes when they begin to blacken. Grill the remaining vegetables for a few minutes until they wilt.

Heat oil in sauté pan and sauté Serrano peppers until soft.

Remove cilantro stems. Place Serranos, tomatoes, onions and cilantro leaves in food processor and pulse until just coarsely ground. Transfer to a bowl, add remaining ingredients and mix well."