Bocaditos Charred Tomato Mint Salsa Recipe
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Ingredients : Bocaditos Charred Tomato Mint Salsa Recipe
3 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 tsp cumin seed, toast and grind
1/4 cup water
1/8 tsp 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
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Per Serving (excluding unknown items): 3 Calories; trace Fat (9.7%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Bocaditos: Little dishes of Mexican by Reed Hearon
Preparation Time: 0:20
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