Roasted Tomato & Mint Salsa
Description
This Mediterranean dip features Roma tomatoes; tops removed, Garlic, Lime juice; one mexican lime, Olive oil; extra virgin, Peppers; minced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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With a comal or black iron skillet over medium-high
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heat ,
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cook the tomatoes until blackened all over.
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While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped.
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Let cool to room temperature and add the remaining ingredients.
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Mix together and let sit at least 30 minutes before using.
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Mark Miller writes: "Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas.
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The smoky flavor adds a complexity to the taste of ripe tomatoes.
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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.
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This salsa goes particularly well with the wild Churro lamb that we
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serve at Coyote Cafe because it does not mask the Churro's unique taste.
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It can be served with venison chops, grilled pork, grilled marlin, and that faithful standby, tortilla chips."
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 299.0kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 97522.0mg4064%
- Total Carbohydrate 48.8g17%
- Dietary Fiber 15.3g62%
- Sugars 6.9g
- Protein 10.1g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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