"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Tomato and Mint Salsa Recipe

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This recipe for Roasted Tomato and Mint Salsa, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne (Parsoneault) McCown
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large Roma tomatoes
2 cloves garlic
2 tbsp. lime juice
3 tbsp olive oil
2 jalapeno peppers minced
3 1/2 tbsp. minced fresh mint
1 1/2 tbsp. minced cilantro
lime zest
orange zest

Directions:
Directions:
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. Let cool, and then add the other ingredients. Let stand about 30 minutes before using. Good with tortilla chips. Also good as a sauce for roasted meats.

 

 

 

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