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Add a photoServings: 4
Ingredients
- 3 x Roma, (plum) tomatoes, pan charred
- 1 slc White onion, thick, pan roasted
- 1 med Garlic clove
- 2 x Serrano chiles with seeds, roughly minced
- 12 x Fresh cilantro leaves, coarsely minced
- 3 lrg Fresh mint leaves, finely minced
- 1/4 tsp Cumin seed, toast and grind
- 1/4 c. Water
- 1/8 tsp Kosher salt
Directions
- 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 till deeply browned and soft. Next "toast"
- the cumin seeds over medium heat.
- Chop together with a knife or possibly food processor the tomatoes, onion, garlic till you have a coarsely textured salsa. Add in the chiles, 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 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 23 | |
| Calories from Fat 2 | 9% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 82mg | 3% |
| Potassium 288mg | 8% |
| Total Carbs 4.93g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.96g | 2% |
| Protein 1.16g | 2% |
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