| 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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