Roasted Tomato And Mint Salsa

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 6 large roma tomatoes, tops removed
• 1 garlic clove
• 2 tablespoons lime juice (one mexican lime)
• 3 tablespoons extra virgin olive oil
• 2 serrano peppers, minced
• 1 1/2 tablespoons cilantro, minced
• 3 1/2 tablespoons spearmint, minced
• 1/2 teaspoon lime zest
• 1/2 teaspoon orange zest
• 1 pinch salt

Recipe

• 1 with a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over.
• 2 while still warm, pulse tomatoes with the garlic in a food processor until roughly chopped.
• 3 cool to room temperature.
• 4 add lime juice, olive oil, peppers, cilantro, spearmint, lime zest, orange zest, and salt.
• 5 mix together and let stand at least 30 minutes before using.
• 6 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.".