Bocaditos Charred Tomato Mint Salsa

* Exported from MasterCook *

Bocaditos Charred Tomato Mint Salsa

Recipe By : Bocaditos: Little dishes of Mexican by Reed Hearon
Serving Size : 4 Preparation Time :0:20
Categories : Bocaditos Mexican
Salsas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Roma (plum) tomatoes -- pan charred
1 slice white onion, thick -- pan roasted
1 medium garlic clove
2 serrano chilies with seeds -- roughly chopped
12 fresh cilantro leaves -- coarsely chopped
3 large fresh mint leaves -- finely chopped
1/4 teaspoon cumin seed -- toast and grind
1/4 cup water
1/8 teaspoon kosher salt

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 chilies, 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.

Book Review by Orlando Ramirez, The Press-Enterprise. Riverside (10Ap97).
McRecipe phannema@wizard.ucr.edu


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