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. |
