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1
Preheat your barbecue grill to high temperature.
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2
Remove any stems from the tomatoes, then rub some vegetable oil over each tomato.
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3
You can leave the stems on the jalapenos.
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4
Place the tomatoes on the grill when it's hot.
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5
After about 10 minutes, place all of the jalapenos and serranos onto the grill.
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6
In about 10 minutes you can turn the tomatoes and the peppers.
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7
When almost the entire surface of the peppers has charred black you can remove them from the grill.
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8
The tomatoes will turn partially black, but when the skin begins to come off they are done.
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9
Put the peppers and tomatoes on a plate and let them cool.
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10
When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor.
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11
Remove the stems from each of the peppers and place them into the food processor as well.
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12
Discard the liquid that's left.
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13
Add the remaining ingredients except green onions to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
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14
Place the salsa into a covered container.
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15
Stir in green onions.
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16
Chill for 24 hours or overnight while the flavors blend.
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17
Makes approximately 5 cups.
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18
*This Salsa is very spicy.
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19
If you want Medium Salsa, leave out the Serrano Peppers.
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20
If you want mild salsa, leave out the Serrano peppers and cut the Jalapeno peppers in half.
