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                   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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