Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    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

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.