Title: La Charra (Salsa)
Categories: Sauce Peppers Vegetable
Yield: 1 Recipe

8	lg	Tomatoes
2	lg	Green bell peppers
1	lg	Onion
8		Serrano peppers
2	cl	Garlic
1/2	c	Cilantro
1	tb	Ground cumin
1 1/2	tb	Seasoning salt
1	tb	Onion powder
1	tb	Garlic salt
1	ts	Black pepper

Wash vegetables. Core and halve bell peppers. Peel onion and slice thickly. Place tomatoes, bell pepppers, onion, serranos, jalapenos and garlic cloves on charcoal grill (or set on cookie sheet and place in broiler of oven). Grill until charred. Let cool. Slice stems off jalapeno and serrano peppers. Place all vegetables, cilantro and seasonings into blender or food processor until chopped. (Do not seed tomato or peel skin off vegetables.)

Pour into large saucepan, bring to boil. Turn heat down to medium and cook for 10 minutes. Place in airtight container. Cool and refrigerate.

Source: Austin American-Statesman, recipe by Candy Owens

Note: Award winning recipe in Austin Salsa Contest

Judges note: Almost like an adobo sauce. Would be better on meat or swordfish than chips.

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