Preparation
Note: For any milder salsa, remove seeds and veins from chiles. 1 bunch scallions, trimmed and washed. 1/2 couple of cilantro, coarsely chopped. 3 eco-friendly serrano chiles, stems removed. Procedure: Place tomato plants and eco-friendly onions on the hot mesquite grill (over hot coals, not flames). Pile cilantro on the top, in order that it doesn't touch the grill. Grill the vegetables 10-fifteen minutes or until vegetables are soft. Heat oil in skillet add serrano chiles and saute over medium heat until softened. Place chiles, tomato plants, onions and cilantro in mixer fitted with metal blade and process until coarsely ground. Combine remaining ingredients in normal size bowl stir until blended. Increase chile mixture and stir to combine. Makes about 3 cups.
Verified by stevemur
Calories per serving. 14
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Bolo de nada (ou peut-rrtre un bolo de manteiga)