Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Tomatoes, cored
1 ea Bunch scallions, trimmed and
1/2 ea Bunch of cilantro, coarsely
1 tb Vegetable oil
3 ea Green serrano chiles, stems
1/2 ea Medium onion, peeled
1 tb Minced garlic
1 tb Lime juice
1 ts Salt
1/2 ts Ground white pepper
1/2 ts Dried oregano
1 c Water

Note: For a milder salsa, remove seeds and veins from chiles. 1 bunch
scallions, trimmed and washed. 1/2 bunch of cilantro, coarsely
chopped. 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 not touch the
grill. Grill the vegetables 10-15 minutes or until vegetables are
soft. Heat oil in skillet; add serrano chiles and saute over medium
heat until softened. Place chiles, tomatoes, onions and cilantro in
food processor fitted with 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.

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