Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        tomatoes -- cored
   1      bunch         scallions -- trimmed and
     1/2  bunch         cilantro -- coarsely
   1      tablespoon    vegetable oil
   3                    green serrano chiles -- stems
     1/2  medium        onion -- peeled
   1      tablespoon    minced garlic
   1      tablespoon    lime juice
   1      teaspoon      salt
     1/2  teaspoon      ground white pepper
     1/2  teaspoon      dried oregano
   1      cup           water

Preparation:

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 sauté‚ 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.