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Roasted Tomato & Mint Salsa

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      Title: ROASTED TOMATO & MINT SALSA
 Categories: Condiments, Fruits, Harned 1994, Salsas, Vegetables
      Yield: 3 Servings
 
      6 lg Roma tomatoes; tops removed
      1    Garlic clove
      2 tb Lime juice (1 Mexican lime)
      3 tb Olive oil
      2    Serrano peppers; with seeds
           -- minced
  1 1/2 tb Cilantro; minced
  3 1/2 tb Spearmint; minced
    1/2 ts Each lime and orange zest
      1 pn 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;
  let sit at least 30 minutes before using.
  
  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."
  
  Goes well with venison chops, grilled pork, grilled marlin and
  tortilla chips.
  
  Recipe from Mark Miller of the Coyote Cafe/Santa Fe, NM. Electronic
  format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On
  28 DEC 95 092405 -0800
 
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