Name: Bocaditos Charred Tomato Mint Salsa
Ingredients: 3 Roma; (plum) tomatoes,; ; pan; ; charred; 1 sl White onion; thick, pan roasted; 1 md Garlic clove; 2 Serrano chiles with seeds; roughly chopped; 12 Fresh cilantro leaves; coarsely chopped; 3 lg Fresh mint leaves; finely chopped; 1/4 ts Cumin seed; toast and grind; 1/4 c Water; 1/8 ts Kosher salt

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexican, Salsa, Candies	4	servings

INGREDIENTS

3		Roma; (plum) tomatoes,
		; pan
		; charred
1	sl	White onion; thick, pan roasted
1	md	Garlic clove
2		Serrano chiles with seeds; roughly chopped
12		Fresh cilantro leaves; coarsely chopped
3	lg	Fresh mint leaves; finely chopped
1/4	ts	Cumin seed; toast and grind
1/4	c	Water
1/8	ts	Kosher salt

INSTRUCTIONS

PAN ROAST: begin by blistering the tomatoes on a cast-iron skillet
(comal) then pan-roasting with onion slice and garlic to develop the
sweeter flavors. Roast until deeply browned and soft. Next "toast"
the cumin seeds over medium heat.
Chop together with a knife or food processor the tomatoes, onion,
garlic until you have a coarsely textured salsa. Add the chiles,
cilantro, mint, cumin, water and salt. Process briefly to mix, salsa
should be chunky. Keeps tightly covered up to 2 days in the
refrigerator. About 1 cup.
Recipe by: Bocaditos: Little dishes of Mexican by Reed Hearon
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