How To make Roasted Tomato and Mint Salsa
6 lg Roma tomatoes; tops removed
1 Cl Garlic
2 tb Lime juice; one mexican lime
3 tb Olive oil; extra virgin
2 Serrano peppers; minced, wit
1 1/2 tb Cilantro; minced
3 1/2 tb Spearmint; minced
1/2 ts Lime zest
1/2 ts Orange zest
1 pn Salt
Recipe by: Mark Miller of the Coyote Cafe, Santa Fe, New Mexico Preparation Time: 1:00 With a comal or black iron skillet over medium-high heat, cook the tomatoes until blackened all over. While still warm, pulse tomatoes with the garlic in a food processor until roughly chopped. Let cool to room temperature and add the remaining ingredients. Mix together and let sit at least 30 minutes before using. Mark Miller writes: "Ripe red tomatoes roasted on a hot steel comal until the skins blacken are a basic element of many Mexican salsas. The smoky flavor adds a complexity to the taste of ripe tomatoes. 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. This salsa goes particularly well with the wild Churro lamb that we serve at Coyote Cafe because it does not mask the Churro's unique taste. It can be served with venison chops, grilled pork, grilled marlin, and that faithful standby, tortilla chips."
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#salsa #roastedsalsa #spicysalsa
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Remember to taste it at all stages of the process. If the tomatoes you use are not so sweet, you may need to add 1/2 a tea spoon of sugar to balance the flavour ????
Ingredients:
500g - Cherry Tomatoes
5-6 Fresh Green Chillis
5-6 Cloves of Garlic
1/4 cup - Fresh Coriander / Cilantro
1 tsp - Malden Salt or Sea Salt
1/4 tsp - Coarse Ground Black Pepper
1/4 tsp - Turmeric Powder
1/2 tsp - Cumin Seeds
50ml - Olive Oil
1/2 tsp - Sugar (optional if the sweetness needs a little help)
FULL WRITTEN INGREDIENTS AND RECIPE LINK:
Coming soon.....
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Yum! No need to buy salsa when you can make it easily with your favorite tomatoes, herbs, and more!
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#arabicsalsa #mandisauce #salsarecipe
Ingredients:
Tomatoes 4 Medium Size
Onion 1 Medium Size
Green Chillies 4-5
Fresh Coriander Leaves 1 Cup
Garlic(Cloves) 3-4
Lemon Juice 1tbsp
Cumin Seeds(Roasted) 1tsp
Black Salt 1/4tsp
Salt 1/2tsp or As Required
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Rick Bayless Essential Salsa: Roasted Tomatillo Salsa
Tomatillo salsa can be made in so many different ways and with different proportions. I’m going to encourage you to play around a little bit. Instead of roasting the tomatillos, you—like many people in Mexico—may like them boiled just until they turn from lime-green to olive. I don’t care for raw garlic, but you may. Or you may want to leave it out all together. Sometimes I like the flavor of raw chile here, instead of roasted. Though cilantro is classic, you may experiment with other herbs—anything from mint to basil or parsley. Trust your own taste.
The reason I gravitate to a roasted tomatillo version when I’m cooking at home is this: Tomatillos are acidic and roasting adds welcome sweetness (think about the difference between boiled carrots and roasted ones). Plus, the bits of charred skin add a rustic gutsiness. Roasted garlic is sweet, too, and roasted chiles are way more mellow than raw ones. So, you can see that I lean toward a salsa verde that’s mellow-rustic, with a sweet-tart balance. If that sounds good to you, follow my lead below.
RECIPE ????