Title: Bocaditos Charred Tomato Mint Salsa
Categories: Bocaditos Mexican Salsa
Yield: 4 Servings

3		Roma (plum) tomatoes, pan charred
1	sl	White onion, thick, pan roasted
1	md	Garlic clove
2		Serrano chilies with seeds, roughly chopped
12		Fresh cilantro leaves, coarsely chopped
3	lg	Fresh mint leaves, finely chopped
1/4	ts	Cumin seed, toast and grind
1/4	c	Water
1/8	ts	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

Recipe by: Bocaditos: Little dishes of Mexican by Reed Hearon By DR0983@aol.com on Apr 10, 1997

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