Roasted Tomato & Mint Salsa
Yield
1 batchPrep
10 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
italian plum (roma) tomatoes
tops removed |
|
| 1 | Cl |
garlic
|
*
|
| 2 | tablespoons |
lime juice
one mexican lime |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | each |
seranos chilies
|
* |
| 1 ½ | tablespoons |
cilantro
minced |
|
| 3 ½ | tablespoons |
spearmint leaves
mince |
* |
| ½ | teaspoon |
lime zest
|
|
| ½ | teaspoon |
orange zest
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
italian plum (roma) tomatoes
tops removed |
|
| 1 | Cl |
garlic
|
*
|
| 3E+1 | ml |
lime juice
one mexican lime |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 2 | each |
seranos chilies
|
* |
| 23 | ml |
cilantro
minced |
|
| 53 | ml |
spearmint leaves
mince |
* |
| 2.5 | ml |
lime zest
|
|
| 2.5 | ml |
orange zest
|
|
| 1 | pinch |
salt
|
*
|
Directions
With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over.
While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped.
Let cool to room temperature and add the remaining ingredients.
Mix together and let sit at least 30 minutes before using.
Mark Miller writes: "Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas.
The smoky flavor adds a complexity to the taste of ripe tomatoes.
Mixing fresh mint as a counterpoint to this cooked flavor creates the combination of raw and cooked which is one of the classic taste motifs of Southwestern cuisine.
It can be served with venison chops, grilled pork, grilled marlin, and that faithful standby, tortilla chips.
