*  Exported from  MasterCook  *
 
                    Bocaditos Charred Tomato Mint Salsa
 
 Recipe By     : Bocaditos: Little dishes of Mexican by Reed Hearon
 Serving Size  : 4    Preparation Time :0:20
 Categories    : Bocaditos                        Mexican
                 Salsas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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. 
 
 Book Review by Orlando Ramirez, The Press-Enterprise. Riverside (10Ap97).
 McRecipe phannema@wizard.ucr.edu
 
 
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