*  Exported from  MasterCook  *
 
                       Roasted Tomato and Mint Salsa
 
 Recipe By     : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico
 Serving Size  : 3    Preparation Time :1:00
 Categories    : Sauces And Gravies               Southwestern Cuisine
                 Condiments                       Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         Roma tomatoes -- tops removed
    1      clove         garlic
    2      tablespoons   lime juice -- one Mexican lime
    3      tablespoons   olive oil -- extra virgin
    2                    serrano peppers -- minced, with seeds
    1 1/2  tablespoons   cilantro -- minced
    3 1/2  tablespoons   spearmint -- minced
      1/2  teaspoon      lime zest
      1/2  teaspoon      orange zest
    1      pinch         salt
 
 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.”
 
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