Ingredients

• 1 pound tomatoes, cored
• 1 bunch green onions, trimmed and washed
• 1/2 bunch fresh cilantro
• 1/2cup Cervesa (Mexican beer)
• 1 tbs vegetable oil
• 3 serrano peppers, stemmed
• 1 tbs garlic puree
• 1 tbs lime juice
• 1 tsp salt
• 1/2 tsp freshly ground white pepper
• 1/2 tsp ground oregano
• 1 cup water

Directions

Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minutes, or until the peppers are soft. Place the vegetable oil in a saute pan over medium-high heat. Add the serranos and saute until the peppers are soft.