Recipe - Bocaditos Charred Tomato Mint Salsa

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
One fourth teaspoon Cumin seed; toast and grind
One fourth cup Water
1/8 teaspoon Kosher salt

PAN ROAST: begin by blistering the tomatoes on a castiron skillet
(comal) then panroasting 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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