Categories: Sauces, Condiments, Appetizers 
      Yield: 3 servings 
  
      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."