*  Exported from  MasterCook  *
 
                       ROASTED TOMATO AND MINT SALSA
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Sauces                           Condiments
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lg           Roma tomatoes -- tops removed
    1                    Cl Garlic
    2       tb           Lime juice -- one mexican lime
    3       tb           Olive oil -- extra virgin
    2                    Serrano peppers -- minced, wit
    1 1/2   tb           Cilantro -- minced
    3 1/2   tb           Spearmint -- minced
      1/2   ts           Lime zest
      1/2   ts           Orange zest
    1       pn           Salt
 
   Recipe by: Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
   
   Preparation Time: 1:00
   
   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 and let sit at least 30 minutes
   before using.
   
   Mark 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. It can
   be served with venison chops, grilled pork, grilled marlin, and that
   faithful standby, tortilla chips.”
  
 
 
                    - - - - - - - - - - - - - - - - - -