| 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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