Name: Roasted Tomato and Mint Salsa
Ingredients: 6 lg Roma tomatoes; tops removed; 1 Garlic clove; 2 tb Lime juice (1 Mexican lime); 3 tb Olive oil; 2 Serrano peppers; with seeds minced; 1 1/2 tb Cilantro; minced; 3 1/2 tb Spearmint; minced; 1/2 ts Each lime and orange zest; 1 pn Salt

God has hidden every precious thing in such a way that it is a reward to the diligent, a prize to the earnest, but a disappointment to the slothful soul. All nature is arrayed against the lounger and the idler. The nut is hidden in its thorny case; the pearl is buried beneath the ocean waves; the gold is imprisoned in the rocky bosom of the mountains; the gem is found only after you crush the rock which encloses it; the very soil gives its harvest as a reward to the laboring farmer. So truth and God must be earnestly sought.

A.B. Simpson

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Grains	Mexican	Condiments, Fruits, Harned 1994, Salsas, Vegetables	3	Servings

INGREDIENTS

6	lg	Roma tomatoes; tops removed
1		Garlic clove
2	tb	Lime juice (1 Mexican lime)
3	tb	Olive oil
2		Serrano peppers; with seeds minced
1 1/2	tb	Cilantro; minced
3 1/2	tb	Spearmint; minced
1/2	ts	Each lime and orange zest
1	pn	Salt

INSTRUCTIONS

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; let sit at least 30 minutes
before using.
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."
Goes well with venison chops, grilled pork, grilled marlin and tortilla
chips.
Recipe from Mark Miller of the Coyote Cafe/Santa Fe, NM. Electronic format
by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 28 DEC 95
092405 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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