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Print this Recipe    Tomato Mint

Roasted Tomato and Mint Salsa

6 large Roma tomatoes
1 clove garlic
2 tablespoons lime juice
3 tablespoons olive oil
2 serrano peppers, minced
1 1/2 tablespoons cilantro, minced
3 1/2 tablespoons spearmint, minced
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1 pinch salt

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.

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