Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x SEE DIRECTIONS FOR
1 x INGREDIENTS
1 c Chopped green onions
1/4 c Extra-virgin olive oil
1/4 c Hot pepper sauce
1/4 c Cajun spice blend
3/4 c Packed cup garlic cloves,
-peeled
10 ea Large just-ripe tomatoes
3 lb Large yellow onions, peeled
1/2 lb Fresh jalapeno chiles
1/2 qt Fresh cilantro, chopped
1 c Chopped green onions, incl
-green tops
1/4 c Extra-virgin olive oil
1/4 c Hot pepper sauce
1/4 c Cajun spice blend

The original version calls for running vegetables through a meat
grinder. However, you can coarsely chop small batches with a food
processor using on-off pulses. Preliminaries: Build a charcoal fire,
then scatter presoaked mesquite chips over the coals. Using a mesh
grilling rack, grill garlic cloves, turning often until golden brown.
Remove from grill; reserve. Grill tomatoes, onions and chiles over
glowing coals, turning frequently, until skin is charred. Remove from
grill and leave skin on vegetables. Procedure: Core tomatoes; remove
stems (not seeds or veins) from chiles. Cut tomatoes, onions, and
chiles into chunks. Place in food processor or blender, then pulse
on-off until mixture forms small, firm pieces. Thoroughly combine
ground vegetables with remaining ingredients. Cover; chill at least
24 hours before serving. Yields about 8-10 cups.

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