- 6 fresh jalapenos (optional, but desirable for those who like it spicy)
- 2 tablespoons Worcestershire sauce
- 6 limes, each cut into 6 wedges
- 4 cups Roasted Tomato Salsa
- 16 large boned and skinned chicken breast halves
- 36 green onions, roots and wilted shoots trimmed
- 6 tablespoons vegetable or olive oil
- 60 steaming hot corn tortillas
- Wearing gloves to protect your hands, remove and discard stems from jalapeno chilies. In a 10- to 12-inch nonstick frying pan over medium heat, roast chilies, turning regularly, until soft and well darkened in spots, 5 to 10 minutes. Place in a food processor or blender with the Worcestershire, the juice from 6 or 8 lime wedges, and 1 1/2 cups of the salsa. Process to a smooth puree. Arrange the chicken breasts in a large baking dish and pour salsa mixture over them. Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat barbecue grill. With a brush, lightly coat the green onions with oil, then set them on grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until they're soft and slightly browned, about 2 to 3 minutes. Transfer to a platter. Chop 4 of the largest green onions into 1/4-inch pieces, and stir into the remaining 2 1/2 cups of salsa. Squeeze another several wedges of lime over the remaining onions and keep them warm on the side of the grill or in a low-heat oven.
- Remove chicken breasts from the marinade. Discard marinade. Brush both sides of chicken lightly with oil and, with tongs, lay on grill. Cook until done through but still juicy, about 8 minutes per side. Transfer meat to a cutting board.
- Slice chicken into 1/2-inch-wide strips. Scoop onto a warm serving platter, flanked by the grilled onions and remaining lime wedges. Offer salsa along with hot tortillas kept warm in a towel-lined basket.