Recipe information
Yield
Makes 1 cup
Ingredients
3
plum tomatoes
a 1/2-inch-thick slice medium white onion
1
garlic clove, unpeeled
2
serrano chiles* with seeds, chopped (wear rubber gloves)
12
fresh coriander leaves, chopped coarse
3
large fresh mint leaves, chopped fine
1
/4 teaspoon ground cumin
1
/4 cup water
1
/8 teaspoon coarse salt, or to taste
- available at Mexican markets and some specialty produce markets
Need to make a substitution?
Preparation
Step 1
Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
Step 2
Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.
La Parilla: The Mexican Grill, published by Chronicle Books.