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Roasted Tomato and Mint Salsa















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


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
3 ½ tablespoons spearmint leaves
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch salt


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 13668% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 46% Vitamin C 63%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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