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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Arabic Salsa/Mandi Sauce
#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
Process Not Processed: Tomato Salsa
Chop. Chop. Fresh. Check out how we make our most ordered salsa.
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Fire Roasted Salsa (10 minute recipe!)
Packed with smoky flavors and made in just 10 minutes, Fire Roasted Salsa ????️ is versatile and perfect for any festive gathering. Using canned tomatoes and green chiles that are already fire roasted takes all the fuss out of making this classic Mexican condiment.
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INGREDIENTS
►2 large garlic cloves
►1 small white onion coarsely chopped
►28 ounce can fire roasted crushed tomatoes or 2, 14.5-ounce cans
►4 ounce can fire roasted diced green chiles
►1 cup fresh cilantro leaves loosely packed, plus more for garnish if desired
►2 tablespoons fresh lime juice about 1 lime
►½ teaspoon ground cumin
►1 teaspoon smoked paprika
►½ teaspoon dried oregano ideally Mexican oregano
►1 teaspoon fine sea salt plus more to taste
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