Roasted Tomato and Mint Salsa

* Exported from MasterCook *

Roasted Tomato and Mint Salsa

Recipe By : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
Serving Size : 3 Preparation Time :1:00
Categories : Sauces And Gravies Southwestern Cuisine
Condiments Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large Roma tomatoes -- tops removed
1 clove garlic
2 tablespoons lime juice -- one Mexican lime
3 tablespoons olive oil -- extra virgin
2 serrano peppers -- minced, with seeds
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

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.
This salsa goes particularly well with the wild Churro lamb that we serve at
Coyote Cafe because it does not mask the Churro's unique taste. It can be
served with venison chops, grilled pork, grilled marlin, and that faithful
standby, tortilla chips."

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