Bocaditos Charred Tomato Mint Salsa
Grrrrrgh!
Course : Salsas
From: HungryMonster.com
Serves: 4
 

Ingredients:

3 medium Roma (plum) tomatoes -- pan charred
1 slice white onion, thick -- pan roasted
1 medium garlic clove
2 medium serrano chilies with seeds -- roughly chopped
12 medium 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
 

Preparation:

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.