Ingredients

• 6 large tomatoes, tops removed
• 1 clove garlic
• 2 tbsp - lime juice, one Mexican lime
• 3 tbsp - olive oil, extra virgin
• 2 peppers, minced with seeds
• 1.5 tbsp - cilantro , minced
• 3.5 tbsp - spearmint, minced
• 1/2 tsp - lime zest
• 1/2 tsp - orange zest
• 1 pinch salt

How to Make Roasted Tomato and Mint Salsa

• 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.