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Granny's Charred Tomato Mint Salsa

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.

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