ROASTED TOMATO & MINT SALSA

      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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