Yucatan Charred Tomato Mint Salsa |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A good choice for me as I have plenty of mints (thinking lime mint here) & plan to have lottsa paste-type tomatoes & hot peppers. Adapted from an email sent by gourmet_recipes_from_around_the_world - thanks Keema. Ingredients:
6 roma tomatoes, pan-roasted until blistered, deeply browned & soft |
2 slices white onions, thick ones, pan-roasted until brown & soft |
2 garlic cloves, pan-roasted until brown & soft, then peeled |
4 serrano chilies, with seeds, roughly chopped |
1/4 cup cilantro leaf, coarsely chopped |
6 mint leaves, large & fresh, finely chopped |
1/2 teaspoon cumin, toasted & ground |
1/2 cup water |
1/4 teaspoon kosher salt |
Directions:
1. Chop together with a knife or food processor the tomatoes, onion, and garlic until you have a coarsely textured salsa.
2. Add the chiles, cilantro, mint, cumin, water, and salt. Process briefly to mix. This salsa should be chunky.
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