Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Firm, just-ripe tomatoes
4 ea Scallions, include tops
4 ea Green serrano chiles
1/2 ea Medium onion, peeled
2 ea Cloves garlic, minced
1 ea Juice of 2 fresh limes
1/2 ea Bunch of cilantro, chopped
1 ts Dried oregano
1/4 ts Ground white pepper
1 ea Salt to taste
2 oz Water
2 lb Firm, just-ripe tomatoes
4 ea Scallions, incl green tops
4 ea Green serrano chiles
1 ea Half medium onion, peeled
2 ea Cloves garlic, peeled and
-minced
1 ea Juice of 2 fresh limes
1 ea Half a bunch of cilantro,
-coarsely chopped
1 ts Dried oregano
1/4 ts Ground white pepper
1 ea Salt to taste
2 oz Water

Preliminaries: Build a charcoal fire, then scatter presoaked mesquite
chips over the coals. Carefully grill tomatoes, scallions and chiles
over glowing coals, turning frequently, until skin is charred. Remove
from grill and leave skin on vegetables. Remove stems from tomatoes
and chiles. Procedure: Cut tomatoes, scallions, chiles and onion into
chunks. Place in food processor or blender, then pulse on-off until
mixture is coarse. Mix in remaining ingredients. Chill at least 2
hours before serving. Yields about 3-4 cups.

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